ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
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.
CHARDONNAY SABAYON WITH FRESH STRAWBERRIES
Steps:
- Place egg yolks, sugar and gelatin in a double boiler over heat. Whisk to melt gelatin and incorporate sugar and yolks being careful not to let the eggs cook. Add Chardonnay and whip until thickened and the mixture coats the back of a spoon. Cool mixture over ice, then fold in the whipped cream.
- Halve fresh strawberries and sprinkle with sugar and lemon juice. To serve, fill large wine glasses 2/3 full with strawberries and top with sabayon. Garnish with a sprig of mint.
LEMON SABAYON WITH FRESH WILD BERRIES
Provided by Tyler Florence
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint.
- *This recipe has been altered from what was shown on air based upon the testing done by the Food Network Kitchens.
DEEP FRIED STRAWBERRIES WITH SAUCE SABAYON
A specialty of the San Francisco Hilton
Provided by Food Network
Categories dessert
Yield 4 portions
Number Of Ingredients 14
Steps:
- For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a smooth batter. Let rest for 4 hours.
- Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380 degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries into batter, 1 at a time and fry in oil about 1 minute, 20 seconds.
- Heat together egg yolks, sugar, wine, and remaining Grand Marnier in double boiler, whisking for 4 minutes until thick and light. Fry strawberries once more for 40 seconds. Place on plate, lined with doily, and serve with sauce.
ZABAGLIONE WITH FRESH STRAWBERRIES
Steps:
- Prepare an ice bath with a large bowl filled with ice and a little water. Set aside.
- Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using.
- Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool.
- Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals.
- Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately.
BERRIES WITH SABAYON
A creamy like sauce over berries. This will make a perfect summer dessert. Sounds very easy to make and the photo on the magazine looks divine. From Canadian Living Issue June 09.
Provided by daisygrl64
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- combine strawberries and raspberries in a bowl.
- divide among 6 dessert goblets or dish, set aside.
- To Make Sabayon:.
- In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
- spoon over fruit, sprinkle with almonds if using.
Nutrition Facts : Calories 107.6, Fat 3, SaturatedFat 1, Cholesterol 125.9, Sodium 6.6, Carbohydrate 15.4, Fiber 2.3, Sugar 11.7, Protein 2.2
RHUBARB SABAYON WITH STRAWBERRIES
Categories Egg Dessert Quick & Easy Strawberry White Wine Rhubarb Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
- Divide strawberries among 6 stemmed glasses.
- Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove from heat and ladle sabayon over strawberries. Serve immediately.
STRAWBERRIES WITH BALSAMIC SABAYON
Since barely adorned strawberries are the star in this recipe, please choose plump, red berries. The chilled sabayon sauce is enhanced with balsamic vinegar and the taste will be very complex and delicious with a really good quality aged balsamic, however, it is still wonderful made with a more ordinary balsamic. Prep time does not include chilling time.
Provided by Alan in SW Florida
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- MAKE THE SABAYON: Set aside a big bowl of ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking until mixture thickens. The mixture is cooked when it is light in color and trails off the whisk in ribbons. Do NOT overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it is completely cooled, 5 to 10 minutes. The sabayon will thicken as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. (You could make it the night before, but it is best served the same day it's made.).
- Serve the sabayon draped over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like.
Nutrition Facts : Calories 229.4, Fat 18.7, SaturatedFat 11, Cholesterol 155.5, Sodium 21.1, Carbohydrate 14.4, Fiber 0.9, Sugar 11.6, Protein 2.4
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