Monday, June 22, 2015

Raspberries en Zabaglione








     Zabaglione!
     Italian Zabaglione is a very simple recipe, but it can be difficult to make on a first attempt.  I have made a lot of Zabaglione during my chef career.  Zabaglione with strawberries is a classic dessert.  Zabaglione is nice with many other zesty fruits and raspberries are a popular choice.
     There are only 3 ingredients in a basic Italian Zabaglione.  Egg yolks, wine and sugar.  The choice of wine is usually Italian Marsala.  Zabaglione is whisked over a double boiler, till the mixture becomes light and fluffy.
     Many chefs describe Zabaglione as being a pudding.  Zabaglione is much lighter and more angelic than that title suggests!
     Zabaglione can also be used as a dessert sauce.  French Sabayon is the same thing as Italian Zabaglione, except whipped cream is usually added.  If you use a French wine or champagne to make Zabaglione, then Sabayon is the proper word to use.  I used a nice imported Italian Marsala Wine to make today's recipe, so traditional Zabaglione it is!
   
     Zabaglione:
     This recipe yields enough zabaglione for 2 to 3 petite portions!  
     It is much easier to work with 3 egg yolks, rather than 1, when making zabaglione.
     Step 1:  Select a sauce pot that is slightly smaller than a medium size mixing bowl for the double boiler, so the mixing bowl never touches the water.
     Add about 4 cups of water to the sauce pot.
     Set the sauce pot over high heat.
     Bring the water to a boil.
     Reduce the temperature to low heat.
     Step 2:  Place 3 egg yolks in a medium size mixing bowl.  (yolks from large eggs)
     Add 1 1/2 tablespoons of sugar.
     Add 3 tablespoons of imported Italian Marsala Wine.
     Whisk the ingredients together.
     Step 3:  Place the mixing bowl on top of the sauce pot of hot water.  (double boiler)
     Start briskly whisking the egg yolk mixture without stopping.
     Constantly and briskly whisk the egg mixture with the goal of aerating the egg yolks to increase the volume.
     Whisk till the egg mixture become very light and fluffy.
     *The zabaglione will turn pale in color and stiff ribbons will appear.  The zabaglione should be able to stand on the back of a spoon and it should not be saucy or runny.
     Step 4:  Remove the zabaglione from the double boiler.
     Continue to whisk for 30 seconds as the bowl cools down.
     Serve the fresh zabaglione while it is still warm.
  
     Raspberries en Zabaglione:
     Use a stemmed cocktail glass or martini glass to serve this dessert! 
     Place a dollop of the zabaglione in a martini glass.
     Place a few raspberries on the zabaglione.
     Continue to layer the martini glass with raspberries and zabaglione, till the glass is almost full.
     The top layer should be zabaglione.
     Decoratively place a few raspberries on top of the zabaglione.
     Serve immediately while the zabaglione is still warm and aromatic.
  
     The zabaglione should not be sweet as candy.  A medium level of sweet flavor is best.   The Marsala Wine flavor and aroma should be present.  The texture of a zabaglione is one of the finest dessert textures that there is!  Tart raspberries are perfect with zabaglione.  

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