Moscato Zabaglione With Strawberries Recipes

MOSCATO D'ASTI ZABAGLIONE

Moscato d'Asti Zabaglione image

Number Of Ingredients 5

Ingredients

1/2 vanilla bean
1/3 cup granulated sugar
2 cups Moscato d'Asti
5 extra-large egg yolks
1 cup heavy cream

Steps:

Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, sugar, and 1/3 cup water. Bring to a boil over high heat, then reduce the heat to medium and cook, without stirring, to a light caramel. Add the Moscato (don't worry when the caramel seizes up; it will remelt). Reduce the mixture to 1 cup and remove the vanilla pod.
Whisk the egg yolks together in a large mixing bowl. Whisk a few tablespoons of the Moscato caramel into the egg yolks to temper them. Slowly, add another quarter or so of the mixture, whisking constantly. At this point, you can add the rest of the Moscato caramel in a slow steady stream, whisking all the time.
Place the mixture in a double boiler, and cook over low heat about 6 minutes, whisking continuously, until it's thick and light in color and forms ribbons when it falls from the whisk. Cool in a stainless steel bowl in the refrigerator for at least 30 minutes.
When you're ready to serve, whip the cream in a stand mixer fitted with the whisk attachment at high speed until it holds stiff peaks. Fold the whipped cream carefully into the custard base. Serve the zabaglione in a beautiful bowl.

ZABAGLIONE WITH BERRIES

Zabaglione With Berries image

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.

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