CHEF JOHN'S ZABAGLIONE
In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 2
Number Of Ingredients 5
Steps:
- Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
- Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
- Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
- Spoon custard over the strawberries. Serve while custard is still warm.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 26.8 g, Cholesterol 307.3 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 15.1 mg, Sugar 23.2 g
FROZEN ESPRESSO ZABAGLIONE
Zabaglione (or Zabaione) is a classic Italian dessert custard, but is basically nothing more than egg yolks whipped with sugar, usually served warm or at room temperature. It is typically flavored with sweet Marsala wine, which has a caramel-like flavor, but other wines or liqueurs may be substituted for variation. In this version, espresso coffee and Cognac are used, and the zabaglione is frozen for several hours or overnight. It's an easy way to make gelato at home, with a light airy texture.
Provided by David Tanis
Categories lunch, dessert
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in espresso and Cognac, then place bowl over double boiler. (For a makeshift double boiler, put 3 inches of water in a saucepan approximately the same size as bowl. Put the saucepan on stove, bring the water to a boil, then reduce heat to a rapid simmer.)
- Whisk rapidly until egg yolk mixture is warmed through. Continue whisking as the mixture begins to thicken. After 2 minutes or so it should have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for a minute more.
- Pour custard into individual demitasse cups or into a serving dish. Cover with plastic wrap and freeze for several hours or overnight.
- Remove from freezer 10 minutes before serving. Dust with cocoa powder and powdered sugar if desired.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 13 grams
ZABAGLIONE
Steps:
- Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
- Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
- Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
- Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
CLASSIC ZABAGLIONE
Categories Egg Dessert Vegetarian Quick & Easy Winter Candy Thermometer Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
- Serve zabaglione immediately.
ZABAGLIONE
Provided by Jonathan Reynolds
Categories dessert
Time 20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the eggs, sugar and Marsala in the top of a double boiler over simmering water and whisk until thick and frothy. Place the bowl in an ice bath to cool. Blend in the cookies and whipped cream and then the liquor. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 13 grams, TransFat 0 grams
ZABAGLIONE CLASSIC
This very old Italian dessert is excellent after a heavy dinner. It is especially nice because it can be made on the spur of the moment.
Provided by Kimschmee
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Measure the ingreadients into the top of double boiler and place over boiling water. Beat constantly with a rotary beater until mixture tickens and mounds like whipped cream.
- Remove from heat.
- Serve hot or chilled in tall parfait glasses alone or as a topping for sponge cake or canned fruit.
Nutrition Facts : Calories 183.3, Fat 6.1, SaturatedFat 2.2, Cholesterol 283.2, Sodium 11.8, Carbohydrate 26.2, Sugar 25.2, Protein 3.6
FROZEN ZABAGLIONE
If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
- Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
- Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
- Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
- Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 22.1 g, Cholesterol 259.2 mg, Fat 19.1 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.3 mg, Sugar 18.9 g
CLASSIC SABAYON AND ZABAGLIONE
A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful. "Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream.
Provided by R. L. Wallace
Categories Dessert
Time 7m
Yield 2 1/2 cups, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine.
- Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy.
- Off heat, whisk in the Grand Marnier (or rum, kirsch, or whatever). Serve immediately.
- For an Italian zabaglione, reduce the sugar to 1/4 cup, and use 1/2 cup of dry Marsala.
Nutrition Facts : Calories 472.9, Fat 9, SaturatedFat 3.2, Cholesterol 419.6, Sodium 20.7, Carbohydrate 78.5, Sugar 76, Protein 5.5
More about "classic zabaglione food"
FRENCH ZABAGLIONE RECIPE | VINEPAIR
From vinepair.com
AN EASY, FOUR-INGREDIENT ZABAGLIONE RECIPE | WINE …
From winemag.com
CREAMY ITALIAN ZABAGLIONE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ITALIAN ZABAGLIONE RECIPE - THE IDEA ROOM
From theidearoom.net
CLASSIC ZABAGLIONE | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (4)Total Time 28 minsServings 2Calories 101 per serving
- In a large bowl combine egg yolks and sugar. Beat with an electric mixer on medium to high speed until the mixture is thick and lemon-colored and the sugar is dissolved. Beat in Marsala, salt, and, if desired, nutmeg.
- Transfer mixture to the top of a double boiler. Place over gently boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on medium speed, about 13 minutes or until mixture is thick, triple in volume, and an instant-read thermometer inserted in center of mixture registers 145°F and holds that temperature for 3-1/2 minutes (or until thermometer registers 165°F). Stir in vanilla. Serve immediately or chill completely before serving.
AUTHENTIC ITALIAN ZABAGLIONE RECIPE WITH FRESH BERRIES
From gogogogourmet.com
ITALIAN ZABAGLIONE RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
ZABAGLIONE RECIPE - VINCENZO'S PLATE
From vincenzosplate.com
HOW TO MAKE ZABAGLIONE | FOOD & WINE
From foodandwine.com
HOW TO MAKE ZABAGLIONE: THE MAGICAL ITALIAN DESSERT YOU NEED TO …
From tasteofhome.com
ZABAGLIONE IS A VERSATILE DESSERT THAT COMES TOGETHER IN MINUTES
From saveur.com
EASY ZABAGLIONE RECIPE BY DINO JOANNIDES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
ZABAGLIONE CLASSIC ITALIAN CUSTARD | DINNER DESSERT |WHISKING UP …
From whiskingupyum.com
ZABAGLIONE: ELEGANT AND TRADITIONAL DESSERT - L'ITALO-AMERICANO
From italoamericano.org
ITALIAN ZABAGLIONE RECIPE - DELICIOUSLY CREAMY OLD WORLD DESSERT
From homemade-dessert-recipes.com
ZABAGLIONE RECIPE & HISTORY - ALL YOU NEED TO KNOW!
From philosokitchen.com
ZABAGLIONE - ITALIAN DESSERT CUSTARD - RECIPE WINNERS
From recipewinners.com
ZABAGLIONE | CANADIAN LIVING
From canadianliving.com
ZABAGLIONE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
ZABAGLIONE - ELEGANT ITALIAN CREAM - AN ITALIAN DISH
From anitaliandish.com
ZABAGLIONE WITH STRAWBERRIES - SAVOR THE BEST
From savorthebest.com
HOW TO MAKE THE PERFECT ZABAGLIONE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
ZABAGLIONE: HISTORY OF THE SWEET BEVERAGE - GAMBERO ROSSO …
From gamberorossointernational.com
ZABAGLIONE RECIPE (JUST 3 INGREDIENTS) | KITCHN
From thekitchn.com
ZABAGLIONE RECIPE | CREMA ALLO ZABAIONE - RECIPES FROM ITALY
From recipesfromitaly.com
CLASSIC ZABAGLIONE - FOOD NEWS
From foodnewsnews.com
ZABAGLIONE RECIPE - GET COOKING DIRECTIONS - THE PIONEER WOMAN …
From tpwrecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ZABAIONE - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE - 196 …
From 196flavors.com
VOV: THE EASY RECIPE FOR ZABAGLIONE LIQUEUR - LA CUCINA ITALIANA
From lacucinaitaliana.com
FRUITY ZABAGLIONE | METRO
From metro.ca
ZABAGLIONE - ITALIAN CUSTARD - FOR THE FEAST - FOR THE FEAST
From forthefeast.com
ZABAGLIONE RECIPES - FOOD NETWORK
From foodnetwork.com
ZABAGLIONE RECIPE - UBERTO CREATINI | FOOD & WINE
From foodandwine.com
CITATION WINES
From citationwine.com
ZABAGLIONE RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC ZABAGLIONE FOOD- WIKIFOODHUB
From wikifoodhub.com
CLASSIC ZABAGLIONE - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.ca
TRADITIONAL ZABAGLIONE - MANGIA THIS
From mangiathis.net
COLD ZABAGLIONE WITH COCOA: THE RECIPE FOR THE FAMOUS DESSERT IN A ...
From cookist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love