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
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.
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
ZABAGLIONE
Egg yolks are whipped with sugar and a fragrant fortified wine to make this creamy foam known as Zabaglione. Black pepper cookies provide crisp textural contrast, and their spice cuts the dessert's richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Whisk yolks and sugar in a medium glass bowl until creamy, about 5 minutes.
- Set bowl over a pan of barely simmering water. Add Marsala; whisk until mixture almost doubles in volume, about 15 minutes, scraping down sides of bowl as needed. Serve with pepper cookies.
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
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 "zabaglione classic food"
CLASSIC ZABAGLIONE - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (4)Total Time 28 minsServings 8Calories 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.
ZABAGLIONE STEP-BY-STEP, PLUS 3 RECIPES - FOOD & WINE
From foodandwine.com
Author Mary-Frances HeckEstimated Reading Time 2 mins
HOW TO MAKE SIMPLE TIRAMISU AT HOME | KITCHN
From thekitchn.com
HOW TO MAKE ZABAGLIONE: THE MAGICAL ITALIAN DESSERT YOU …
From tasteofhome.com
ZABAGLIONE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BLACK BEAR OVEN ONE – WOOD FIRED PIZZA TRUCK AND MORE
From blackbearovenone.com
ITALIAN MENU - MAGGIANO'S LITTLE ITALY
From maggianos.com
HOW TO MAKE THE PERFECT ZABAGLIONE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
ZABAGLIONE RECIPES - BBC FOOD
From bbc.co.uk
ZABAGLIONE - AUTHENTIC ZABAIONE CREAM - THE PETITE COOK™
From thepetitecook.com
ITALIAN ZABAGLIONE RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
ZABAGLIONE RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
ZABAGLIONE RECIPE (JUST 3 INGREDIENTS) | KITCHN
From thekitchn.com
DIVINE SWINE | WARRENTON VA - FACEBOOK
From facebook.com
ZABAGLIONE RECIPE | CREMA ALLO ZABAIONE - RECIPES FROM ITALY
From recipesfromitaly.com
DINE - EXPERIENCE OLD TOWN WARRENTON
From oldtownwarrenton.org
CREAMY ITALIAN ZABAGLIONE RECIPE - THE SPRUCE EATS
From thespruceeats.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