Blackberry Zabaglione Recipes

ZABAGLIONE WITH FRESH BERRIES RECIPE:

Steps:

• Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
• With a hand held electric mixer or thin wire whip, beat the egg yolks and sugar together approximately 3 minutes or until pale yellow. Slowly whisk in the Marsala wine and set the bowl over the barely simmering water(Reminder - water should not touch bottom of bowl).
• Continue to beat constantly, approximately 10 to 15 minutes, until the eggs triple in volume, thicken, and reach a temperature of 140 degrees F, as registered on an instant thermometer. The eggs will first become frothy, then as they cook, they will slightly stiffen but still hold the air. If you stop whipping or the water boils you might scramble the eggs. Be sure to move the beater or whip around the bowl so the eggs cook evenly. NOTE: If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking constantly).
• Remove from heat and cool the mixture completely in the refrigerator. When the mixture is cool, gently fold in prepared whipped cream using a rubber spatula.
• NOTE: Zabaglione can be made ahead and stored, covered, in the refrigerator for several days. Bring the sauce to room temperature before serving with your favorite berries.
• In a serving dish (a large martini or wine glass makes a nice presentation), dollop some of the zabaglione. Add fresh berries. Finish by adding another good-side dollop of zabaglione and top with mint sprig and a few more berries.
• Makes 6 to 8 servings.

BLACKBERRY ZABAGLIONE

Steps:

• Spoon 1 1/2 cup of the blackberries into six (6 ounce size) wine glasses. They should each be half full. Push the remaining blackberries through a sieve to yield 8 tablespoons of puree. In a saucepan, bring the white wine to a boil. Add the maple syrup, almond extract and vanilla. Stir in the cornstarch paste, bring to a boil and stir. In a medium saucepan, bring the water to a boil. Set a round copper bowl in the saucepan, giving a double-boiler effect and reduce the heat to a simmer. Now combine the egg substitute and castor sugar in the bowl and beat until the consistency is thick and creamy, like a frothy pudding (A copper bowl is essential: the chemical action is the secret to getting the custard consistency!). Slowly whisk the syrup mixture into the sweetened egg substitute. Add 6 tablespoons of the blackberry puree and beat well over heat to combine. Pour the custard over the blackberries in the wine glasses. Top with the remaining blackberry puree and serve hot.

ZABAGLIONE WITH FRESH BERRIES

Steps:

• Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
• Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
• Serving Size: 1/2 cup zabaglione with 2/3 cup berries.