Champagne Zabaglione With Fresh Fruit Compote Food

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CHAMPAGNE SABAYON



Champagne Sabayon image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 5

6 egg yolks
2/3 cup Champagne
1/3 cup granulated sugar
1/4 cup heavy cream
Mint sprigs, for garnish

Steps:

  • Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
  • Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.

CHAMPAGNE ZABAGLIONE WITH FRESH FRUIT COMPOTE



Champagne Zabaglione with Fresh Fruit Compote image

Categories     Egg     Fruit     Dessert     Strawberry     Orange     Pear     Kiwi     Pineapple     Sparkling Wine     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 14

Zabaglione
1 cup dry Champagne or other sparkling wine
3/4 cup powdered sugar
5 large egg yolks
2 tablespoons light corn syrup
6 tablespoons chilled whipping cream
Fruit Compote
2 large oranges
1/2 small pineapple, peeled, cored
1 basket strawberries, hulled, quartered
2 kiwis, peeled, sliced into rounds
1 pear, peeled, cored, diced
6 tablespoons chilled dry Champagne
6 whole strawberries

Steps:

  • For zabaglione:
  • Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 10 minutes. Remove from over water. Using electric mixer, beat zabaglione until completely cool, about 5 minutes.
  • Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated. Stir lightly to lessen texture before serving.)
  • For fruit compote:
  • Using small sharp knife, cut off peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. (Oranges can be prepared 6 hours ahead. Cover; refrigerate.)
  • Using tip of vegetable peeler, cut out eyes from pineapple; discard eyes. Dice pineapple. Combine pineapple, quartered strawberries, kiwis and pear in large bowl. Mix in oranges.
  • Spoon fruit into 6 stemmed glasses. Pour 1 tablespoon Champagne over fruit in each goblet. Top fruit with zabaglione. Garnish each serving with whole strawberry and serve immediately.

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