Post by marlaoh on Apr 9, 2003 6:16:26 GMT -6
Zabaglione (Sabayon) With Fresh Strawberries
Presented by Marguerite Henderson
on April 08, 2003
"Zabaglione is the Italian version of sabayon, the French dessert sauce used over fresh fruit. "
Ingredients:
8 large egg yolks
1/2 cup sugar
1/2 cup Marsala wine (or champagne, white wine or white grape juice)
1 quart fresh strawberries, sliced
mint leaves for garnish
fresh pansies for garnish
Method:
Place the egg yolks and sugar in an 8 quart stainless mixing bowl. Beat with a hand mixer for 1 minute until well combined.
Place the bowl OVER, not in, a pot of simmering water, to form a double boiler.
Make sure the bottom of the bowl is not touching the water, for this will cause the eggs to "cook" and not be warmed.
With the hand mixer, beat constantly, slowly adding the Marsala wine, for about 5-8 minutes, or until mixture triples in volume and becomes thick and custard-like in appearance. Remove bowl from pan of water, and serve the warmed zabaglione over sliced berries in a decorative bowl or individual goblets. Garnish with fresh mint leaves and pansies. Serves 6-8.
Presented by Marguerite Henderson
on April 08, 2003
"Zabaglione is the Italian version of sabayon, the French dessert sauce used over fresh fruit. "
Ingredients:
8 large egg yolks
1/2 cup sugar
1/2 cup Marsala wine (or champagne, white wine or white grape juice)
1 quart fresh strawberries, sliced
mint leaves for garnish
fresh pansies for garnish
Method:
Place the egg yolks and sugar in an 8 quart stainless mixing bowl. Beat with a hand mixer for 1 minute until well combined.
Place the bowl OVER, not in, a pot of simmering water, to form a double boiler.
Make sure the bottom of the bowl is not touching the water, for this will cause the eggs to "cook" and not be warmed.
With the hand mixer, beat constantly, slowly adding the Marsala wine, for about 5-8 minutes, or until mixture triples in volume and becomes thick and custard-like in appearance. Remove bowl from pan of water, and serve the warmed zabaglione over sliced berries in a decorative bowl or individual goblets. Garnish with fresh mint leaves and pansies. Serves 6-8.