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
ORANGE ZABAGLIONE
Make and share this Orange Zabaglione recipe from Food.com.
Provided by fluffernutter
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the egg yolks, egg, sugar, orange juice and sherry in the top of a double boiler until light and creamy. Place over simmering water. Cook for 10 minutes or until thickened, whisking constantly. The mixture will foam up before thickening.
- Pour into 6 glasses and serve immediately or place the top of the double boiler over a bowl of cool water and whisk until cool. Fold in the whipped cream and chill until ready to serve.
Nutrition Facts : Calories 113.6, Fat 4.2, SaturatedFat 1.5, Cholesterol 192.6, Sodium 18.6, Carbohydrate 13.5, Sugar 12.5, Protein 3.2
FRESH ORANGES WITH ORANGE ZABAGLIONE
Make and share this Fresh Oranges With Orange Zabaglione recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Arrange orange slices in 6 dessert dishes or in a large pretty serving bowl for buffet style service. Chill while preparing zabaglione.
- For zabaglione: Combine yolks and sugar in top of a double boiler and beat with whisk or electric mixer until thick and lemon colored.
- Set pan over simmering water.
- Gradually add orange juice and liqueur, beating constantly until thick.
- Spoon over orange slices in individual serving dishes.
- Sprinkle with toasted almonds and serve.
Nutrition Facts : Calories 112.4, Fat 4.2, SaturatedFat 1.5, Cholesterol 166, Sodium 7.7, Carbohydrate 16.1, Fiber 2.2, Sugar 12.9, Protein 3.5
FRESH ORANGE COOKIES WITH ORANGE GLAZE
This recipe comes courtesy of one of my co-workers who made them for our holiday cookie exchange. I fell in love with them and had to have the recipe. The secret is only using fresh orange rind and juice!
Provided by RunninLion
Categories Dessert
Time 55m
Yield 5 dozen cookies, 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- In a medium bowl, cream together the butter, sugar and sour cream until smooth.
- Beat in eggs one at a time then add orange zest.
- In another bowl, combine flour, baking powder, baking soda and salt. Stir into sugar-sour cream mixture, alternating with orange juice.
- Drop by teaspoonfuls onto ungreased cookie sheets or in madeleine-style pans.
- Bake for 8-10 minutes in preheated oven. Allow to cool on baking sheet for 2 minutes before moving to wire cooling rack.
- In a small bowl, combine melted butter, sugar and orange zest. Mix in orange juice, 1 Tbs. at a time until desired consistency is reached. Spread over cooled cookies.
Nutrition Facts : Calories 332.8, Fat 14.5, SaturatedFat 8.8, Cholesterol 55.1, Sodium 158.1, Carbohydrate 47.9, Fiber 0.8, Sugar 28.1, Protein 3.7
CHAMPAGNE ZABAGLIONE WITH FRESH FRUIT COMPOTE
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
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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