PEACHES WITH ZABAGLIONE
You will need fresh peaches for this dish, which requires a bit of finesse. Zabaglione is a traditional egg custard flavored with musky sweet Marsala wine. Other sweet wines may also be used, like sherry or spumante. It takes just a few minutes to make, whisking over a double boiler. Zabaglione can be served hot, but in summer it is better cool. The faint butterscotch caramel-y flavor seems custom-made to accompany peaches.
Provided by David Tanis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Make the zabaglione: In a double boiler or a bowl set over rapidly simmering water, whisk egg yolks and sugar together. Add Marsala and white wine and whisk well until mixture is warm and beginning to thicken, about 2 minutes.
- Continue to whisk vigorously as mixture increases in volume, until it is the consistency of lightly whipped cream, 2 minutes more. Take care that the eggs do not overcook and become curdled.
- Pour zabaglione into 4 to 6 wide-mouthed wineglasses or coupes and let cool to room temperature, then cover and refrigerate. Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and refrigerate until chilled.
- To serve, top each glass with sliced peaches, dividing them evenly. If desired, garnish with raspberries and drizzle with about a tablespoon of raspberry purée.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 23 grams
ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
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
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 WITH FRESH PEACHES AND RASPBERRIES
This recipe for zabaglione, a traditional custard dessert, comes from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.
- In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.
- Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.
ZABAGLIONE WITH FRESH BERRIES
Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.
Provided by NcMysteryShopper
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 230.6, Fat 6.6, SaturatedFat 2.1, Cholesterol 262.2, Sodium 13.1, Carbohydrate 36.1, Fiber 10, Sugar 26.1, Protein 6
ZABAGLIONE WITH FRESH STRAWBERRIES
Steps:
- Prepare an ice bath with a large bowl filled with ice and a little water. Set aside.
- Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using.
- Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool.
- Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals.
- Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately.
FRESH PEACHES AND ZABAGLIONE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine the yolks, sugar and wine in a stainless steel bowl. Whisk the ingredients together to create a smooth texture. Set the bowl over a pot of simmering water on the stove (being careful of the hot water in the pot) and continue to whisk in long strokes so that the egg mixture rides high up the side of the bowl. Continue to whisk air into the eggs, all the while over the pot of hot water, for 5 to 7 minutes or until the mixture is triple in volume. When the eggs have increased in volume and thickened serve with fresh fruit and pound cake.;
ZABAGLIONE WITH MIXED FRESH BERRIES
Provided by Food Network
Time 14m
Yield 4 servings
Number Of Ingredients 5
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.
AMARETTO ZABAGLIONE
This is an Italian custard-like desert. It's very rich but also very tasty. At my favorite Italian restaurant (now closed), they served it chilled in a hurricane shaped daiquiri glass, topped with a couple fresh blueberries, raspberries, blackberries, and a strawberry. Very elegant desert to finish a romantic meal with the one you love. I haven't fixed this myself yet, but it sounds very simple, and you can make it a day ahead of time! I found this recipe at www.epicurious.com. Please note, cooking time is a rough guess since I haven't made this yet, and the site I found this did not list a cook or prep time. Chill time is not included as it is optional.
Provided by jfrench8484
Categories Dessert
Time 25m
Yield 1 2/3 cups, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend.
- Set bowl over saucepan of simmering water (double boiler).
- Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140 for 3 minutes, about 5 minutes total.
- Remove mixture from over water.
- Add cream and whisk until incorporated.
- Pour or spoon into individual serving glasses/bowls.
- Serve warm or chilled. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)
- Also if serving chilled, let the zabaglione cool before placing fresh fruit on top.
Nutrition Facts : Calories 680, Fat 49.1, SaturatedFat 23.4, Cholesterol 1340.2, Sodium 71.6, Carbohydrate 43.1, Sugar 38.4, Protein 17.4
LIMONCELLO ZABAGLIONE WITH BERRIES
Make and share this Limoncello Zabaglione With Berries recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.6, Fat 4.3, SaturatedFat 1.5, Cholesterol 192.6, Sodium 18.1, Carbohydrate 24.1, Fiber 0.7, Sugar 22.7, Protein 3.3
LIMONCELLO ZABAGLIONE & FRESH RASPBERRIES
Zabaglione is a delicious light Italian desert typically made with Marsla wine. This recipe uses Limoncello which is a lemon flavored liquor produced in the southern part of Italy. True Limoncello is made from the Sorrento lemons that grow overlooking the Mediterranean. Use the very best Limoncello you can afford, Pallini or Caravella brands are suggested. This recipe comes from epicurious.com. I am posting for ZWT 7 Italy. You can make your own double boiler by using a heatproof bowl suspended over simming water; making sure the bottom of the bowl does not touch the boiling water directly.
Provided by BakinBaby
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Divide raspberries among 6 dessert glasses.
- Place yolks,egg & sugar in the top of a double boiler, whisk for about 3 minute.
- Bring water (in the bottom of a double boiler) to a simmer.
- Place the top double boiler (with yolk mixture) on top of double boiler, wisk together for about 10 minute or until mixture coats a spoon.
- Add limoncello and cream, whisk another 10 minute or until it begins to thicken.
- Remove from heat and cool.
- Spoon zabaglione over berries, chill and serve with biscotti or cookies if desired.
Nutrition Facts : Calories 160.2, Fat 8.3, SaturatedFat 3.9, Cholesterol 198.3, Sodium 22.6, Carbohydrate 18.4, Fiber 0.5, Sugar 17.1, Protein 3.6
ZABAGLIONE
Provided by Faith Heller Willinger
Categories Berry Egg Dessert Quick & Easy Low Sodium Spring
Yield Serves 4
Number Of Ingredients 4
Steps:
- Place ingredients in a 2-quart pot (copper is nice but not essential). If you want to duplicate Cesare's paiolo, which is a pot with a rounded bottom, use a copper or stainless-steel bowl, holding the edge with a pot holder.
- Beat ingredients with a hand mixer at high speed until foamy. Place over medium heat and continue beating. The mixture will thicken and increase greatly in volume. When mixture feels warm, remove the pot from heat. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Do not overheat it or you will curdle the eggs. Practice makes perfect. When ready, the zabaglione will be thick, foamy, and warm - but not hot - to the touch.
STRAWBERRIES AND PEACHES WITH BALSAMIC ZABAGLIONE
Provided by Mario Batali
Categories Fruit Dessert Strawberry Peach Summer
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. To make the zabaglione: In a medium bowl, whip the heavy cream to stiff peaks. Cover and refrigerate.
- 2. In a stainless-steel bowl, whisk the egg yolks with the sugar, vin santo, and balsamic vinegar. Place the bowl over a saucepan of simmering water or transfer to the top of a double boiler and whisk vigorously, using a balloon whisk. Continue whisking over the simmering water until the mixture is thick and foamy. Remove the bowl from the heat and continue whisking until the zabaglione is completely cool. Gently fold the zabaglione into the whipped cream and chill for 30 minutes.
- 3. While the zabaglione is chilling, place the strawberries and peaches in a large bowl. In a small saucepan, combine the vin santo, honey, and sugar and bring to a boil. Stir to completely dissolve the sugar, then cook the mixture until reduced slightly. Pour the hot syrup over the fruit and toss to coat. Spoon the fruit into dessert dishes or wine glasses and top with a dollop of the zabaglione.
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