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Zabaglione as emergency dessert.

Zabaglione as emergency dessert

Tiny bubbles, whipped into heating egg yolks, wine, and sugar, create the classic Italian dessert zabaglione, best enjoyed warm. Because you can make it in minutes and vary its flavor with different liquids--dry or late-harvest wines, or liqueurs--it's perfect for emergencies.

Spirited Zabaglione
4 large egg yolks
2 tablespoons sugar


1/4 cup dry or late-harvest wine or

liqueur (choices follow)

Seasoning accents (choices follow)

Garnish (optional, choices follow) In a round-bottom zabaglione pan or top of a double boiler, beat together egg yolks, sugar, wine, and seasonings. Place round-bottom pan over medium gas heat or high electric heat; set double-boiler top over simmering water. Whip mixture constantly with a wire whip or electric mixer until foam is just thick enough to briefly hold a peak when whip is withdrawn, 5 to 6 minutes. Volume should triple or quadruple. Immediately pour zabaglione into 4 dessert goblets. Garnish as desired. Makes 4 servings.

Late-harvest wine and thyme zabaglione. Follow recipe for spirited zabaglione (preceding); add 3 more tablespoons sugar. Use 1/4 cup late-harvest white wine, such as Johannisberg Riesling or Sauvignon Blanc. Season with 1 teaspoon lemon juice and 1/4 teaspoon minced fresh thyme leaves or 1/8 teaspoon dry thyme leaves. Garnish with thyme sprigs. Serves 4. Per serving: 133 cal.; 3 g protein; 16 g carbo.; 6 g fat; 272 mg chol.; 9 mg sodium. Anisette and lime zabaglione. Follow recipe for spirited zabaglione (preceding); use 1/4 cup anisette liqueur and 2 tablespoons water. Season with 3/4 teaspoon grated lime peel and 1/2 teaspoon poppy seed. Garnish with lime wedges to squeeze onto zabaglione. Serves 4. Per serving: 130 cal.; 3 g protein; 11 g carbo.; 6 g fat; 272 mg chol.; 8 mg sodium.

Chocolate and chili zabaglione. Follow recipe for spirited zabaglione (preceding); use 1/4 cup chocolate-flavor liqueur and 2 tablespoons water. Season with 1 teaspoon grated orange peel, 1/2 teaspoon vanilla, and 1/8 to 1/4 teaspoon crushed dried hot red chilies. Garnish with semisweet chocolate curls. Serves 4. Per serving: 131 cal.; 3 g protein; 11 g carbo.; 6 g fat; 272 mg chol.; 8 mg sodium.

Hazelnut and mint zabaglione. Place 1/3 cup hazelnuts in 9-inch pie or cake pan. Bake in 350 [degrees] oven until golden under skin (crack 1 open to check), about 20 minutes. Follow recipe for spirited zabaglione (preceding); use 1/4 cup hazelnut-flavor liqueur and 2 tablespoons water. Season with 2 teaspoons minced fresh mint leaves. Serve with hot nuts; garnish with mint sprigs. Makes 4 servings. Per serving with nuts: 174 cal.; 4 g protein; 12 g carbo.; 10 g fat; 272 mg chol.; 9 mg sodium.

PHOTO : Either a wire whip and round-bottom zabaglione pan (here with mint and egg yolk mixture)

PHOTO : or a portable electric mixer and double boiler produce successful zabagliones; mixer adds

PHOTO : more volume. Use gas or electric burner

PHOTO : Pour hot zabaglione, made with hazelnut-flavor liqueur, into goblets; nuts accompany
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1990
Words:502
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