July 23, 2006
Zabaione Con Crema
I realize I'm going kind of crazy with the posts today, but we're leaving on vacation tomorrow and I may not be able to post for a week or so.
I made my favorite blueberry dessert tonight and thought I'd share the recipe. It's called (I'm sure the title was a dead giveaway) Zabaione Con Crema and it's scrumptious. It could probably be made with other fruit, but I love the contrast of the firm blueberries with the fluffy zabaione.
Zabaione Con Crema (from David Rocco's Dolce Vita)
6 large egg yolks
6 tbsp sugar
6 tbsp Marsala wine (or Vin Santo)
1 cup whipping cream (preferrably organic)
1/2 cup fresh blueberries
Place egg yolks in a steel bowl. Mix in sugar, and Vin Santo wine or Marsala. A good rule of thumb is a tablespoon of each ingredient per yolk.
Bring water to a boil. Lower the heat and place steel bowl over the water. Whisk the yolk mixture for 8 minutes or until it becomes light and creamy (it will be the consistency of lightly whipped cream and will leave a trail momentarily when you drizzle it across itself). Monitor your heat, otherwise you will end up with scrambled eggs. Set aside and let cool briefly while you whip the cream.
Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses with blueberries on top.
Tonight we had it with an egg white omelet (to use up all those leftover whites) and a large green salad. Summer eating at it's best!
Be sure to check out Sweetnicks' ARF/5-A-Day Tuesdays for lots of delicious, antioxidant rich recipes.