Strawberry Zabaglione

Zabaglione or Zabaione is a delicious Italian dessert made by whisking egg yolks, wine and sugar. The beating is done over simmering water so that the egg yolks gently cook as they thicken into a light, foamy custard. It is best made right before serving.

In France they call sabayon and in Uruguay – where I grew up – we called it sambayon. Regardless of what one calls it, this dessert is like ambrosia of the gods! Here we present you a delicious variation of it:

Serves 4

Ingredients

• 1 lb strawberries, halved in or quartered, depending on size.
• 3 egg yolks
• 8 tablespoons granulated sugar
• 6 tablespoons sherry *

Directions

1. Divide the strawberries among 4 shallow 1 1/4 cup ovenproof dishes or use a large 5 cup dish.
2. Put the egg yolks, sugar and 4 tablespoons of the sherry in a large bowl and set over a pan of simmering water. Cook the mixture, whisking continuously using a handheld electric beater, for 5 minutes, until the mixture is very thick and frothy and almost fills the bowl halfway.
3. Add the remaining sherry and cook until it thickens again. Pour the mixture over the strawberries and sift the confectioner’s sugar over the top.
4. Cook under a preheated hot broiler for 3 to 4 minutes, until golden, or caramelize the sugar with a cook’s blowtorch. Serve immediately.

Between preparation and cooking time it took 20 minutes to have it ready. Enjoy, gentle reader, enjoy!

CS

Poached Nectarines

Summer is fast approaching, so what could be better than this recipe adapted (by Kosher Revolution‘s author Geila Hocherman) from Dede Wilson‘s Unforgettable Desserts?

Poached Nectarines with Rosé Granité and Frozen Sabayon

Serves 6 to 8

INGREDIENTS

Poached Nectarines

• 1 1/2 cup slightly fruity rosé wine
• 1 1/2 cup of water
• 1/4 cup sugar
• 6 ripe nectarines

Granité

• 1 cup slightly fruity rose
• 1 cup poaching liquid

Sabayon

• 6 large egg yolks
• 1/3 cup slightly fruity rosé wine
• 1/4 cup sugar
• 1/2 cup MIMICREAM HealthyTop
• 1 1/2 teaspoon unflavored gelatin
• 1/4 cup chilled warm water

Photo by Alexandra Grablewski – Page 264

DIRECTIONS

For the poached nectarines – Stir together the wine, water, and sugar in a narrow , deep saucepan and bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves. Add the fruit; the liquid should cover the fruit. Simmer just until the fruit is tender when pierced with a knife tip, 8 to 10 minutes. Remove the poached fruit from the liquid with a slotted spoon and set aside on a cutting board. Measure out 1 cup of the poaching liquid and set aside. Boil any remaining poaching liquid until it reduces and becomes thick and syrupy. Cool and then pour into an airtight container. Once the fruit is cool, chop into 1/2-inch dice, discarding the pits. Scrape the fruit into the container with the syrup. Refrigerate until chilled or for up to 3 days.

For the granité – Stir together the wine and the 1 cup reserved poaching liquid in a 8-inchmetal baking pan. Cover the pan tightly with plastic wrap. Freeze until solid or for up to 3 days.

For the sabayon – Whisk the egg yolks and wine together in the top of a double boiler (or deep bowl for a makeshift double boiler). Whisk in the sugar. Set over boiling water that just touches the bottom of the bowl and whisk constantly until very thick and almost tripled  in volume. The mixture should form a ribbon when you lift the whisk; this will take 5 to 8 minutes. Remove from the heat and immediately set over a bowl of ice water. Whisk the mixture until it is completely cool. Whip the HeathyTop in a separate clean bowl until soft peaks form, add the unflavored gelatin (diluted in the water) and then fold into the egg mixture. Scrape into an airtight container and freeze until solid or for up to 3 days.

For the assembly – Have 6 to 8 clear wine goblets available. Right before serving, scoop a layer of fruit into the bottom of the glasses. Top with a scoop of sabayon. Use a fork to make course, icy flakes of granité and scoop them onto the sabayon. Repeat the layers, ending with the granité, and serve immediately.

– TIP –

The sabayon will freeze pretty solid. In theory, it is best after it has softened at room
temperature for about 5 minutes. The reason I don’t suggest taking it out ahead of time is
that because by the time you have all of the desserts assembled, it will have come to the
proper temperature and consistency.

Delicious snack, perfect at any time. Enjoy, gentle reader, enjoy!

CS