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Rosh Hashanah: Honey-Ginger Zabaglione Cream w/Fresh Berries

Source of Recipe

"Adventures in Jewish Cooking"


List of Ingredients

4 cups assorted fresh berries (such as blueberries, blackberries, raspberries, and sliced strawberries)

2 tablespoons sparkling sweet wine

2 tablespoons sugar

For the Honey-Ginger Zabaglione Cream:

6 large egg yolks

1/4 cup sparkling sweet wine, such as Moscati di Asti

1/4 cup sugar

2 tablespoons honey

1 teaspoon finely minced fresh ginger (shredded on the large holes of a box grater, then minced)

1 star anise (5 or 6 points)

3/4 cup heavy cream (see note for pareve substitution)




Recipe

To prepare the berries: Mix the berries, sparkling wine and sugar in a medium bowl. Cover and refrigerate to chill and allow the berries to give off some juices, at least 2 hours and up to 8 hours.

To make the zabaglione cream: Using a large balloon whisk, whisk the yolks, sparkling wine, sugar, honey and ginger in a medium stainless steel bowl. Add the star anise and place over a saucepan of steadily simmering, but not boiling, water (the bottom of the bowl should not touch the water.) Whisk constantly (or beat with a hand-held electric mixer on high speed) until the mixture is pale yellow and fluffy, about 7 minutes. When the whisk is lifted an inch or so above the zabaglione, the mixture should be thick enough to hold its shape on the surface for a few seconds before sinking.

Remove from the heat and place the bowl in a larger bowl of ice water. Let stand until the zabaglione is completely cooled. Discard the star anise.

Whip the heavy cream in a chilled medium bowl until stiff peaks form. Fold the whipped cream into the zabaglione. (The mixture can be prepared up to 4 hours ahead, covered with plastic wrap and refrigerated.)

When ready to serve, spoon the berries and their juices into large 6 martini glasses. Spoon the zabaglione over the berries. Optional finishing touch: If you have a culinary torch, pass the flame over the zabaglione until very lightly browned. Serve immediately.

Pareve variation: Substitute 11/2 cups nondairy whipped topping for the whipped cream.

Makes 6 servings.