Best Vin Santo Zabaglione With Orange And Grapefruit Recipes

Vin Santo Zabaglione with Orange and Grapefruit image

Yield Makes 4 servings

Number Of Ingredients 7

3 medium navel oranges
1 large pink or red grapefruit
3 tablespoons sugar
1 large egg
3 tablespoons vin santo or other sweet dessert wine
3/4 teaspoon cream of tartar
Garnish: freshly ground nutmeg

Steps:

Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.

Zabaione con Crema: Zabaglione with Cream image

Provided by Food Network

Categories dessert

Time 58m

Yield 4 servings

Number Of Ingredients 5

6 large egg yolks
6 tablespoons sugar
6 tablespoons Vin Santo wine or Marsala
1 cup whipping cream
1/2 cup fresh blueberries

Steps:

Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.
Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you'll end up with scrambled eggs. Set aside and let cool.
In another bowl, whip the cream with a hand mixer.
Gently fold the zabaione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Serve in glasses with blueberries on top.

Zabaglione with Poached Dried Apricots and Currants image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 6

1/2 cup sugar
1 tablespoon finely grated orange zest
1/2 vanilla bean, split and scraped, pod reserved for another use
8 large egg yolks
1/2 cup Vin Santo or other sweet white dessert wine
Pinch of sea salt

Steps:

Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.