Grapefruit Zabaglione With Mixed Berries Food

ZABAGLIONE WITH BERRIES

Steps:

• Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.

VIN SANTO ZABAGLIONE WITH ORANGE AND GRAPEFRUIT

Steps:

• Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
• Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
• Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.

SPICY ZABAGLIONE WITH STRAWBERRIES AND CHOCOLATE

Steps:

• For the zabaglione: In a medium bowl, whisk together the egg yolks, wine, sugar, and cayenne pepper. Place the bowl over a pan of gently boiling water and whisk vigorously until thick and foamy, 6 to 8 minutes. Set aside.
• For the chocolate sauce: Reduce the pan of water to a simmer. Place the chocolate chips and cream in a small bowl. Place the bowl over the pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes.
• Spoon the chocolate sauce into 4 small dessert bowls. Arrange the sliced strawberries on top. Spoon the zabaglione on top of the strawberries and sprinkle with the pistachio nuts, if using.

GRAPEFRUIT ZABAGLIONE OVER MIXED BERRIES

Steps:

• In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
• Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
• Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.

ZABAGLIONE WITH MIXED FRESH BERRIES

Steps:

• In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries.

HONEY ZABAGLIONE WITH GRAPEFRUIT

Steps:

• Remove peel and pith from grapefruits with a sharp knife. Working over a large bowl, carve out segments from between membranes, allowing them to drop into bowl. Refrigerate until ready to use.
• Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.
• Meanwhile, put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Remove yolk mixture from heat. Using a rubber spatula, gently fold whipped cream into yolk mixture until combined. Refrigerate zabaglione 15 minutes.
• Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.

GRAPEFRUIT MERINGUE NESTS WITH MIXED BERRIES

Steps:

• PREPARE MERINGUE NESTS:
• Preheat oven to 200°F.
• Line large cookie sheet with parchment paper or silicone baking mat.
• In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks from.
• Sprinkle in sugar 2 tablespoons at a time, beating until sugar dissovles and meringue stands in stiff, glossy peaks when beaters are lifted.
• With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
• Divide mixture into 8 even mounds (heaping 1/4 cup measuring cup) on prepared sheet, spacing about 2 inches apart.
• Pressing back of spoon into center of each meringue, form mounds into 3 inch round nests.
• Bake 2 hours or until firm.
• Turn off oven; leave meringues in oven 1 hour or overnight to dry.
• When dry, carefully remove from parchment.
• Meringues can be stored in tightly sealed container at room temp up to 2 weeks.
• PREPARE BERRIES:.
• In large bowl, combine blueberries, raspberries, and half of strawberries.
• In 12 inch skillet, combine sugar and grapefruit juice.
• Heat to boiling on medium, stirring occasionally.
• Boil 2 minutes or until sugar dissolves and mixture is clear pink.
• Add the first half of strawberries and cook 1-3 minutes or until berries release their juices and have softened slightly.
• Pour mixture over un-cooked berries in large bowl.
• Stir gently until well combined.
• Place meringue nexts on serving plates.
• Divid berries among nests and drizzle grapefruit syrup all around.
• Serve immediately.

GRAPEFRUIT ZABAGLIONE WITH MIXED BERRIES

Steps:

• In a large bowl, toss the berries together. Spoon the berries into 4-6 serving bowls and set aside.
• Combine egg yolks, sugar, grapefruit juice, & salt in metal bowl. {I used a 2 quart metal mixing bowl} Whisk until color is a pale yellow.
• Set the bowl on top of a saucepan of simmering water (Do NOT let the bottom of the bowl touch the water!) Using an electric hand mixer, mix 4-5 minutes until the mix has tripled in volume & is very thick and creamy. {you could do it by hand, but its a lot of mixing}
• Spoon the warm zabaglione over the berries. Top with grapefruit zest. Serve immediately.

LIMONCELLO ZABAGLIONE WITH BERRIES

Steps:

• Divide the strawberries among 6 wine glasses.
• Place a metal or Pyrex bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn't touch the water.
• Remove the bowl and bring the water to a simmer over medium heat.
• Place the egg yolks, whole egg and sugar in the bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water.
• Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon. Add the Caravella Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream.
• If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat.
• Spoon the zabaglione over the berries in the wine glasses. Serve immediately or chilled. Serves 6.

GRAPEFRUIT ZABAGLIONE

Steps:

• In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
• Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
• Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.

ZABAGLIONE WITH FRESH BERRIES

Steps:

• Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
• Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
• Serving Size: 1/2 cup zabaglione with 2/3 cup berries.