FROZEN ITALIAN ZABAGLIONE TART WITH MARSALA-LEMON SAUCE
Categories Milk/Cream Food Processor Egg Dessert Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind amaretti cookies in processor (makes about 1 1/2 cups crumbs). With processor running, gradually add melted butter and process until crumbs begin to stick together. Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until pale golden, about 6 minutes. Cool. Gently press up bottom of pan just to loosen crust from sides (do not remove from pan). Place crust in freezer.
- For filling:
- Soak currants in 1/2 cup Marsala in small bowl for 1 hour.
- Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl. Set bowl over saucepan of rapidly simmering water and whisk until candy thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla and nutmeg. Refrigerate zabaglione until cool, whisking occasionally, about 20 minutes.
- Beat cream in bowl to stiff peaks. Add zabaglione and beat just until smooth. Drain currants and fold into zabaglione (reserve Marsala for another use). Place in freezer until slightly stiffened but not frozen, about 1 hour.
- Spoon zabaglione cream into crust, mounding in center. Freeze until almost firm, about 2 hours. Cover and freeze until firm, at least 6 hours or overnight.
- For sauce:
- Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to generous 2/3 cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool slightly. (Can be prepared 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
- Remove tart from pan. Transfer tart to platter. Arrange strawberries around top edge of tart. Cut into wedges. Serve, passing warm sauce separately.
LEMON ZABAGLIONE
Provided by Mary Karlin
Categories Wine Citrus Fruit Dessert Vegetarian Lemon Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a stainless steel bowl and set aside.
- Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer.
- Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs. The total cooking time will be about 8 minutes. Remove the bowl from the heat and whisk to cool slightly. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours. It may need to be whisked again just before serving.
GRILLED FRUIT WITH LEMON ZABAGLIONE
This is a very simple dessert that anyone can muster. Bananas, pineapples, and stone fruit that is firm and not too ripe are best in this recipe. Grilled fruit also make a great salad (toss in some beautiful cherries or grapes). It's also wonderful at breakfast served with yogurt and granola. And it makes a fabulous chutney when combined with raisins, juice, and Indian spices. So, when you grill fruit, grill some extra to make these other dishes.
Provided by Mary Karlin
Yield Serves 6
Number Of Ingredients 8
Steps:
- Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.
- Stir the sugar into the orange juice until dissolved. Brush the cut fruit with the sugar mixture.
- Grill the fruit, cut side down, for about 5 minutes, or until the fruit is slightly soft and well marked. Move to indirect heat and continue to cook to the desired softness. Remove from the heat and set aside to cool.
- Slice the fruit and keep each kind in a separate bowl. Let stand at room temperature for 30 minutes to allow flavors to mix.
- Portion an assortment of the fruits into 6 bowls. Top with the zabaglione and garnish with mint leaves.
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