Zabaglione with chocolate
YUMMY RECIPE!
I've never actually made this but if I made desserts I would!
8 egg yolks
100g of caster sugar
1 nip of grappa (or brandy)
150ml of white wine
1 vanilla bean in half
good-quality, bitter chocolate
Chef: Steve Manfredi Photo: Quentin Jones Source: The Sydney Morning Herald Saturday August 12, 2006 Italian, Quick, Wheat free, Nut free, Dessert
These days zabaglione is flavoured with many different wines and spirits. For a very light, frothy version that's excellent as an accompaniment to poached or fresh fruit, try adding bubbly moscato or champagne. Late-picked or botrytis-type dessert wines will give a richer result, as will adding a small quantity of your favourite liqueur.
Method
In a large bowl, whisk 8 egg yolks with 100g of caster sugar until the mixture is pale and thick. Add a nip of grappa (or brandy) and 150ml of white wine and mix well. Split a vanilla bean in half, scrape out the seeds and add to the mixture.
Place the bowl over a pot filled to a third with simmering water and on a medium heat. The bowl should sit snugly on the pot but the bottom of the bowl should not touch the water. Keep whisking the zabaglione until it thickens and doubles in volume.
Cool the zabaglione before pouring into glass goblets. Shave some good-quality, bitter chocolate on top before serving.
Serves 6.
These days zabaglione is flavoured with many different wines and spirits. For a very light, frothy version that's excellent as an accompaniment to poached or fresh fruit, try adding bubbly moscato or champagne. Late-picked or botrytis-type dessert wines will give a richer result, as will adding a small quantity of your favourite liqueur.
from: Cuisine.com
