Wednesday, April 11, 2012

Zabaglione con Frutta

Zabaglione is a dessert typically made by whisking a rich but light and airy custard out of egg yolks.  Here, folded into real whipped cream, you will find an elegant topping for fruit that's great for a special occasion but easy enough for a week night treat.  Plus, there is no hydrogenated oils in this low-sugar version of a "whipped topping" for fruit and you will get a good dose of Vitamin D from the egg yolks!

4 Large egg yolks
2 tablespoons marsala wine
1 cup heavy whipping cream
2 tbsp raw sugar
3-4 dashes rose water
1 - Clean and, if needed, slice fresh fruit such as strawberries and set aside in 8 individual dishes (see photo, in plastic cups, above).

2 - Combine egg yolks, sugar, marsala, and salt in a large metal bowl set over a saucepan of barely simmering water, making sure water does not touch bottom of bowl, and beat constantly with a whisk until mixture has tripled in volume and forms a thick ribbon when whisk is lifted, about 5-6 minutes (while beating, be sure to clear bottom of bowl with whisk so that eggs do not scramble).

3 - Remove from heat and let cool, about 20 minutes.   

4 – Either by hand or using hand held beaters, whip fresh cream, adding in turbinado to sweeten and, if using, a couple of drops of rose water.  Fold cooled egg custard into it. 

5 - Place berries or other fruit in bottom of 4 glass bowls (wine glasses and martini glasses make a nice presentation).
6 - Spoon zabaiglione, into 8 individual dishes over the top of fruit and refrigerate for at least 1 hour and up to 48 hours before serving. 

Recipe makes 8 servings.  Per serving:

nutrition facts

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