Frozen Espresso Zabaglione Recipes

FROZEN ZABAGLIONE

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.

FROZEN ESPRESSO ZABAGLIONE

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.

ESPRESSO ZABAGLIONE

Steps:

• Whisk the yolks and sugar in a large glass bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk until the yolk mixture is very thick and fluffy, about 3 minutes. Whisk in the hot espresso. Pour the espresso mixture into mugs and serve immediately.

FROZEN ZABAGLIONE

Steps:

• Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy.
• Whisk in the espresso and brandy and place bowl over double boiler. (Set the bowl over a saucepan of about the same size, filled up to a quarter with boiling water and making sure the bowl does not touch the water. Reduce the heat to a simmer)
• Whisk egg yolk mixture rapidly until it is warmed through. Continue whisking as the mixture begins to thicken.
• After a few minutes or so it would have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for another minute.
• Pour custard into individual cups. Cover with plastic wrap and freeze for several hours or preferably overnight.
• Remove from freezer 10 minutes before serving.
• Dust with cocoa powder