4 Zabaglione Sauces for a dessert to die for

All are done in a double boiler or over a pot of boiling water.

Large Zabaglione
12 large egg yolks
• 1 cup granulated sugar
• 2 tablespoons pure vanilla extract
• 2 cups heavy cream (36 percent to 40 percent butterfat

ITALIAN ZABAGLIONE
4 lg. eggs
2 tbsp. sherry or muscatel
4 tbsp. sugar
Vanilla
Beat eggs until light; blend in sugar and wine. Place in a double boiler over boiling water and beat constantly until the mixture begins to thicken. Add vanilla if desired. Serve over lady fingers. This may be served hot or chilled. Recipe may be doubled

ZABAGLIONE SAUCE
4 egg yolks (at room temp.)
1/4 c. cream sherry
1 c. confectioners’ sugar
3/4 c. stiffly beaten heavy cream
Set a bowl in a pan of boiling water, double boiler, but do not allow the water to touch the bottom of the bowl. Beat yolks and sugar in the bowl with a hand electric mixer. Keep flame low so that the water underneath just simmers. When mixture becomes frothy and thick (about 4 or 5 minutes), add sherry. Mix. Remove bowl from water and beat for a few minutes more. When this mixture (the faun,) is cool, fold in whipped cream. Serve over any desired fruit, I prefer strawberries raspberries pouched pear or peach.

Candied Orange Zest

Zest one orange and place the zest in a saucer dust this with white sugar and cover with wrap. Place in the fridge and let stand for one hour.

Orange liquor Zabaglione; or any other liquor you might have kicking around.
Slice one juicy orange in half to expose the juice. Jest the peel and hold on the side.
1 ½ cups of heavy cream reduced by half and kept warm
2 oz of the liquor reduced until syrup in a stainless steel bowl, do not burn it.
Add 4 tablespoons of dry white wine after it has cooled; place 4 egg yolks in this bowl. Whisk it until it is blended. You can substitute your liquor here. Whisk this over a pot of boiling water but do not cook the egg to scramble, move it on and off the heat as you whisk it until you can make a figure 8 in the mixture. Remove from heat and begin;
Adding the reduced warm cream until it is all in the bowl. Do this very slowly and keep whisking it. Squeeze a few drops of the orange juice cup side up when the mixture loses its shine. Add two tablespoons of icing sugar to the end and blend in the orange zest. Serve over strawberries or pouched pears that have been marinated in vodka and sugar. Again, any dessert fruit you like with or without the vodka. If you place this in the refrigerator it will stiffen and you can not use it until you reconstitute it. It is best to make and serve it as it is made.

Marinating fruit or berries.

Begin with 3 cups of fresh fruit cleaned and ready to eat. Place them in a glass or stainless steel bowl and cover them with 1 cup of white sugar this will make a sauce on the bottom of the bowl. Pour over the fruit 13 oz of vodka, a Mickey if you like. Let stand in the cooler for one hour. This will give you time to make the ZABAGLIONE SAUCE. Place 3 lady fingers in a Champaign glass and spoon over the berries along with some of the sauce. Nape the Zabaglione sauce over the fruit and garnish with the candied orange zest.

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