FROZEN ESPRESSO ZABAGLIONE
Zabaglione (or Zabaione) is a classic Italian dessert custard, but is basically nothing more than egg yolks whipped with sugar, usually served warm or at room temperature. It is typically flavored with sweet Marsala wine, which has a caramel-like flavor, but other wines or liqueurs may be substituted for variation. In this version, espresso coffee and Cognac are used, and the zabaglione is frozen for several hours or overnight. It's an easy way to make gelato at home, with a light airy texture.
Provided by David Tanis
Categories lunch, dessert
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in espresso and Cognac, then place bowl over double boiler. (For a makeshift double boiler, put 3 inches of water in a saucepan approximately the same size as bowl. Put the saucepan on stove, bring the water to a boil, then reduce heat to a rapid simmer.)
- Whisk rapidly until egg yolk mixture is warmed through. Continue whisking as the mixture begins to thicken. After 2 minutes or so it should have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for a minute more.
- Pour custard into individual demitasse cups or into a serving dish. Cover with plastic wrap and freeze for several hours or overnight.
- Remove from freezer 10 minutes before serving. Dust with cocoa powder and powdered sugar if desired.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 13 grams
FROZEN ZABAGLIONE
If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
- Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
- Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
- Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
- Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 22.1 g, Cholesterol 259.2 mg, Fat 19.1 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.3 mg, Sugar 18.9 g
ZABAGLIONE
Steps:
- Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
- Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
- Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
- Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
FROZEN ZABAIONE
If you like zabaione, you must try it frozen! A new twist on an old favorite, a good dessert on a warm summer night, or when you want to serve something a little bit different.
Provided by Dee514
Categories Frozen Desserts
Time 2h15m
Yield 1 Quart, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine egg yolks, water, sugar and Marsala in the top of a double boiler over hot, but not boiling water.
- Beat mixture until it is lukewarm.
- Remove from over hot water and continue beating mixture until foamy and slightly thick.
- In a bowl, beat cream until stiff and blend into egg mixture.
- Pour mixture into a freezer safe 1 quart mold, cover and freeze until firm (about 2 hours).
- To serve, dip mold briefly into warm water and invert mold on serving plate.
- Cut zabaione into 6-8 portions.
Nutrition Facts : Calories 234.5, Fat 13, SaturatedFat 7.6, Cholesterol 135.2, Sodium 19.9, Carbohydrate 10.1, Sugar 7.2, Protein 1.9
ZABAIONE
Based on a recipe from Ada Boni's book, The Talisman Italian Cookbook. This is old world classic Italian! Not only is this delicious, it's fast! Since I haven't been to Italy yet, this recipe transports me back to Basta Pasta in San Francisco! A nice accompaniment to a Godfather or Sopranos DVD! :)
Provided by mersaydees
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In top of double boiler, combine all ingredients.
- Place over hot water and beat constantly until frothy, smooth and slightly thick.
- Serve plain or on spong cake.
- Delicious hot or cold.
Nutrition Facts : Calories 223.1, Fat 4.1, SaturatedFat 1.5, Cholesterol 188.8, Sodium 14.8, Carbohydrate 17.2, Sugar 13.9, Protein 2.5
FROZEN ITALIAN ZABAGLIONE TART WITH MARSALA-LEMON SAUCE
Categories Milk/Cream Food Processor Egg Dessert Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind amaretti cookies in processor (makes about 1 1/2 cups crumbs). With processor running, gradually add melted butter and process until crumbs begin to stick together. Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until pale golden, about 6 minutes. Cool. Gently press up bottom of pan just to loosen crust from sides (do not remove from pan). Place crust in freezer.
- For filling:
- Soak currants in 1/2 cup Marsala in small bowl for 1 hour.
- Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl. Set bowl over saucepan of rapidly simmering water and whisk until candy thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla and nutmeg. Refrigerate zabaglione until cool, whisking occasionally, about 20 minutes.
- Beat cream in bowl to stiff peaks. Add zabaglione and beat just until smooth. Drain currants and fold into zabaglione (reserve Marsala for another use). Place in freezer until slightly stiffened but not frozen, about 1 hour.
- Spoon zabaglione cream into crust, mounding in center. Freeze until almost firm, about 2 hours. Cover and freeze until firm, at least 6 hours or overnight.
- For sauce:
- Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to generous 2/3 cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool slightly. (Can be prepared 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
- Remove tart from pan. Transfer tart to platter. Arrange strawberries around top edge of tart. Cut into wedges. Serve, passing warm sauce separately.
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FROZEN ZABAGLIONE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8Estimated Reading Time 5 minsCategory DESSERTSTotal Time 20 mins
- In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the Marsala.
- Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The consistency should be similar to that of a very thick hollandaise.
- Remove from heat and gently fold the zabaglione into the whipped cream. Place the mixture in a baking dish or bowl and cover the surface with a sheet of plastic wrap. Freeze until firm, about 1 1/2 to 2 hours. This makes a generous quart of frozen zabaglione.
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