Tapioca Zabaglione Custard With Fresh 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.

ZABAGLIONE WITH FRESH BERRIES

Steps:

• In a copper pan with a rounded bottom, whisk together the yolks and sugar. Set the pan over simmering (not boiling) water or directly over a low flame, if you dare, and continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes. Divide the berries among 4 stemmed glasses and pour the hot zabaglione over them.

CHEF JOHN'S ZABAGLIONE

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.

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.

TAPIOCA ZABAGLIONE CUSTARD WITH FRESH BERRIES

Steps:

• Soak the tapioca in 6 ounces of water overnight or for several hours until it has absorbed almost all the water.
• Drain and combine with half-and-half in a heavy-bottomed pan. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer 20 minutes, stirring often.
• Add Marsala. Simmer 25 minutes longer, stirring often. Remove from heat.
• Beat sugar with eggs and, stirring constantly, spoon one-third of tapioca mixture into egg mixture. Then return all to tapioca mixture, stirring.
• Return to low heat and cook 5 minutes. Do not boil.
• Spoon into dessert glasses and cool. When ready to serve, decorate with berries and whipped cream.

STRAWBERRY TAPIOCA WITH CUSTARD

Steps:

• Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.
• Beat the milk slowly into the egg mixture.
• Cook, stirring constantly, until thickened.
• Remove from the heat at once and beat in the vanilla.
• Divide the custard evenly amongst 6 serving dishes.
• Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.
• Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.
• Stir in the lemon or lime juice.
• Spoon the strawberries evenly over the custard.
• Chill until set.

CLASSIC ZABAGLIONE

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.