AMARETTO ZABAGLIONE
This is an Italian custard-like desert. It's very rich but also very tasty. At my favorite Italian restaurant (now closed), they served it chilled in a hurricane shaped daiquiri glass, topped with a couple fresh blueberries, raspberries, blackberries, and a strawberry. Very elegant desert to finish a romantic meal with the one you love. I haven't fixed this myself yet, but it sounds very simple, and you can make it a day ahead of time! I found this recipe at www.epicurious.com. Please note, cooking time is a rough guess since I haven't made this yet, and the site I found this did not list a cook or prep time. Chill time is not included as it is optional.
Provided by jfrench8484
Categories Dessert
Time 25m
Yield 1 2/3 cups, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend.
- Set bowl over saucepan of simmering water (double boiler).
- Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140 for 3 minutes, about 5 minutes total.
- Remove mixture from over water.
- Add cream and whisk until incorporated.
- Pour or spoon into individual serving glasses/bowls.
- Serve warm or chilled. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)
- Also if serving chilled, let the zabaglione cool before placing fresh fruit on top.
Nutrition Facts : Calories 680, Fat 49.1, SaturatedFat 23.4, Cholesterol 1340.2, Sodium 71.6, Carbohydrate 43.1, Sugar 38.4, Protein 17.4
MAKE-AHEAD ZABAGLIONE WITH AMARETTI
Steps:
- Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together. Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened. You'll see the froth disappear and the whisk will leave a little trail in the mixture. Don't walk away from it or you¿ll end up with scrambled eggs! Off the heat, whisk in the vanilla and almond extracts. Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools.
- Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks. With a rubber spatula, carefully fold the cream into the Marsala mixture. Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top. Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight. Serve cold.
STICKY DATE AND ALMOND BREAD PUDDING WITH AMARETTO ZABAGLIONE
From Epicurious, a fabulous bread pudding that can either dress up a sit down dinner or fill that comfort food craving. The zabaglione isn't critical, but what's not to like about any amaretto recipe.
Provided by Gianni 23
Categories Dessert
Time 45m
Yield 1 large bread pudding, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
- Butter 13x9x2-inch glass baking dish. Transfer bread cubes to prepared dish. Mix dates and almonds in medium bowl. Sprinkle date mixture over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat just until blended. (Bread mixture and custard can be prepared 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.).
- Preheat oven to 375°F Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
- Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
- Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.
Nutrition Facts : Calories 528.6, Fat 22, SaturatedFat 10.1, Cholesterol 334.2, Sodium 277.2, Carbohydrate 73.6, Fiber 4.4, Sugar 51.2, Protein 12.7
ZABAGLIONE
Provided by Jonathan Reynolds
Categories dessert
Time 20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the eggs, sugar and Marsala in the top of a double boiler over simmering water and whisk until thick and frothy. Place the bowl in an ice bath to cool. Blend in the cookies and whipped cream and then the liquor. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 13 grams, TransFat 0 grams
AMARETTO
This is really right on for Amaretto!! It's hard to tell it from the real thing!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
- Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g
More about "amaretto zabaglione recipes"
ZABAIONE DESSERT RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Category DessertTotal Time 45 minsEstimated Reading Time 3 mins
MAKE-AHEAD ZABAGLIONE WITH AMARETTI | WILLIAMS …
From williams-sonoma.com
ZABAGLIONE WITH AMARETTI BISCUITS RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
HOW TO MAKE ZABAGLIONE: THE MAGICAL ITALIAN DESSERT …
From tasteofhome.com
AMARETTO ZABAGLIONE WITH FRESH CHERRIES
From cookingwithchefbryan.com
STICKY DATE AND ALMOND BREAD PUDDING WITH AMARETTO ZABAGLIONE …
From epicurious.com
4/5 (8)Author Diane Rossen WorthingtonServings 10-12
HOW TO MAKE THE PERFECT ZABAGLIONE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
AMARETTO ZABAGLIONE – EVERYDAY CHEER
From everydaycheerblog.com
COOKING WITH CHEF BRYAN - AMARETTO ZABAGLIONE WITH FRESH …
From kutv.com
POACHED PEACHES WITH ZABAGLIONE RECIPE - BBC FOOD
From bbc.co.uk
SMALL GLASS OF ZABAGLIONE WITH PORT, AMARETTO DI MATILDE AND …
From matildevicenzi.com
AMARETTO ZABAGLIONE - IRISH EXAMINER
From irishexaminer.com
AMARETTO ZABAGLIONE WITH FRESH CHERRIES - CHEF JON WILLIAM
From chefjonathanwilliam.com
FRUIT SALAD WITH AMARETTO – ZABAGLIONE
From bosskitchen.com
FOOD REPORTER RANKS 4 BRITISH ROYAL RECIPES FROM BEST TO WORST
From insider.com
FRESH AMARETTO BERRY ZABAGLIONE - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
You'll also love