SABAYON
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 6
Steps:
- Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
- In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
- Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
- In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.
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
Steps:
- Fill the base of a double boiler with 1/2 inch water and put it over medium heat. In the top of a double boiler, whisk together the egg yolks and sugar until pale and thick -- this will take about 3 minutes of vigorous whisking.
- When the water comes to a simmer, whisk the Marsala into the eggs and set the top pan over the simmering base. Continue whisking, scraping the entire base of the pan as you go. The zabaglione will become fluffy and foamy and will begin to gain in volume. Remove from the heat and continue whisking so it doesn't overcook. Return to the heat if you need to. It is done when it clings to a spoon like a loose pudding. Spoon into 4 small glass dishes or low stemmed glasses. Serve warm or chilled, with a dish of biscotti.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 15 milligrams, Sugar 25 grams
SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
- Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
TANGY SABAYON SAUCE
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the egg yolks, sugar, and wine into a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.
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
ZABAGLIONE
Provided by Gianni Scappin
Categories Egg Dessert Vegetarian Marsala Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- 1. In a heat-safe bowl set over barely simmering water, combine the egg yolks, sugar, and Marsala. Whisk constantly until the mixture is thick and glossy, 5 to 7 minutes.
- 2. Serve at once as a warm custard with cookies or fruit.
- Serving Suggestion:
- For a cold dessert, transfer the bowl of cooked zabaglione to an ice bath and stir occasionally until the mixture is cool. Transfer to the refrigerator and chill completely, about 1 hour. Whip 1 cup of heavy cream to medium peaks and fold the whipped cream into the zabaglione. Spoon into molds or glasses and serve as a mousse.
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.
SABAYON WITH STRAWBERRIES
Steps:
- Preparing the strawberries:
- About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
- Whipping the sabayon:
- If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
- Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
- Serving:
- Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
- Variation: Strawberries Glazed with Sabayon
- Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
- Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.
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Servings 4Total Time 1 hrEstimated Reading Time 1 min
- In a large bowl, whisk together egg yolks, sugar, and wine. Place bowl over a pot of simmering water, making sure that the bowl isn't touching the water. Whisk your mixture continuously for about 4-5 minutes, until it expands and thickens. Remove bowl from heat, and keep whisking for about a minute. Set aside to cool. (Important: do not skip the step to let the mixture cool.)
- Using an electric mixer, beat cream until soft peaks form. Fold whipped cream gently into cooled sabayon.
- Divide your fruit evenly between four mini trifle bowls, then spoon sabayon over the fruit. Garnish with more fruit, and serve immediately.
ZABAIONE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Egg yolks, sugar, a sweet wineRegion or state PiedmontPlace of origin ItalyAlternative names Zabaglione, zabajone, sabayon
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- Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle.
- Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.
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- Break the eggs, and put the yolks into a large stainless steel or glass bowl.You can keep the whites in the fridge for another day. Great for breakfast.
- Place the bowl over a pot of simmering water. Be sure the water does not touch the bottom of the bowl.
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Category Dairy-Free & Lactose-Free Cake RecipesCalories 210 per servingTotal Time 3 hrs 15 mins
- To prepare cake: Preheat oven to 350 degrees F. Grind matzo in a food processor until powdery; transfer to a medium bowl. Coat a 9-inch springform pan with cooking spray. Place 3 tablespoons of the ground matzo in the pan; turn and tilt to coat the sides and bottom. Transfer the remaining matzo to a bowl and set aside.
- Put walnuts, apple, lemon zest, cinnamon, ginger and salt in the food processor; process until finely ground. Add 2 tablespoons wine and process until a paste forms.
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- Using a hand-held electric mixer, beat the egg-sugar mixture at a high speed until doubled in volume, about five minutes. Off heat, fold in the sifted dry ingredients, pour the batter into the prepared cake pan, and bake about 25 minutes, until a tester inserted into the center of the cake comes out clean and the cake’s surface springs back when lightly pressed. Cool completely for two to three hours.
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