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Zabaglione Freddo




Source of Recipe


Internet


List of Ingredients




1 sm. lemon (rind), finely gated
1T.lemon juice
1T. tap water
1 1/3 tsp. unflavored gelatin
8 egg yolks
1/2 C. granulated sugar
1 1/3 C. dry Marsala or white wine
2 T. boiling water
1/4 C. cognac
2 C. heavy cream


Recipe



Mix rind and juice in small cup and set aside. Place cold water in small custard cup and sprinkle the gelatin over top; set aside. In a small bowl of an electric mixer beat yolks and sugar at high speed for 5 minutes until pale and thick. On lowest speed add marsala, scraping the bowl with a rubber spatula and beating only until incorporated. Transfer the mixture to the top of a large double boiler or any bowl with at least a 10 cup capacity. Place over a little hot water on low heat. Beat with a portable electric mixer or Wisk for about 10 to 15 minutes or until the mixture has a soft shape when beaters are raised. Immediately transfer to a large bowl of an electric mixer. Add boiling water to soften gelatin and stir until dissolved. Add gelatin to egg yolk then beat to mix. Remove from mixer add lemon juice and rind mixture and gradually add cognac. While folding gently with a spatula. Set aside and cool. Meanwhile in a chilled bowl with chilled beaters whip the cream until it holds it's shape. Fold about 1/2 the egg yolks into whipped cream and then fold the cream into the remaining egg yolks. Transfer to a wide mouth pitcher, pour into 8 to 10 wine glasses. Cover with plastic wrap. Refrigerate 6 to 8 hours.