Monday, 23 September 2013

Zabaione

Like all children, I wasn't a big fan of alcohol-infused sweets.  I loathed those chocolates, rum babas and especially zabaione -- the classic Italian custard made with egg yolks, sugar and sweet wine.  It's absolutely delicious but I was a silly child.   It's funny how your tastes change. 

Fortunately, now I love the alcohol taste in everything.  In fact, all desserts could benefit from a shot of rum to give it that kick and excitement.  All meats could benefit from a splash of red wine to give it more depth, and all fish could benefit from a dash of white for extra flavor.   Dear hardcore Muslims, sorry, you don't know what you're missing. 

This custard sounds so simple, doesn't it?  It can be a very refined dessert if you serve it in a shot glass with a spongefinger on the side.  It's also great with fruits, or just on its own, really.

It's typically made with marsala, but any sweet wine will do. 

Recipe from Giallo Zafferano 
Ingredients
8 egg yolks
160g sugar
100ml port (or marsala/rum/kirsch etc.)

Method
Put the egg yolks and sugar in a heat-proof bowl.  Using an electric whisk, beat until white and foamy.  While whisking, slowly pour in the alcohol and whisk until well-combined.

Put the bowl over a pot of simmering water, make sure that the bowl doesn't actually touch the water.  Keeping the heat to medium-low to assure that the water never boils, continue whisking the mixture.  You can switch to a normal whisk at this point if you wish. Continue whisking for about 10 minutes until thickened, white and foamy.

Can be served cold or warm. 


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