Champagne & Chocolate Zabaglione Over Raspberries
Source of Recipe
allfood.com
Heads Up:
renowned frothy Italian custard dessert
lends itself to delicious variations (see F.Y.I.)
elegant dessert for any time of the year
4 servings
Menu Gameplan:
Here's How to Make It in 20 Minutes:
Before You Start:
2 pints (1 quart) raspberries, fresh
3 ounces excellent-quality semisweet or bittersweet chocolate, grated
4 large egg yolks
1/4 cup sugar
1/2 cup Champagne
4 to 8 prepackaged ladyfinger biscuits
1. Rinse 2 pints raspberries under cool running water and spread them out on paper toweling to drain and dry.
2. Divide raspberries equally among 4 large wineglasses; sprinkle with 3 ounces grated chocolate and set aside.
3. Fill a saucepan with 1 inch of water; bring the water to a simmer. Choose a large deep stainless steel bowl that will fit snugly into the saucepan without touching the water. 4. In the bowl, off the heat, whisk the 4 egg yolks and 1/4 cup sugar together until lightened in color. Stir in the 1/2 cup Champagne until combined.
5. Place the bowl over the simmering water and whisk the mixture vigorously, and continuously, until foamy and triple in volume (5 minutes).
6. Spoon warm zabaglione over berries and chocolate. Serve while still warm, with ladyfingers for each serving.
Ingredients Shopping List:
Fresh raspberries (2 pints)
Semisweet or bittersweet chocolate (3 ounces)
Eggs (4 large)
Champagne (1/2 cup, left over, if available)
Ladyfingers or biscuits (4 to 8)
Ingredients From Your Pantry:
Sugar
F.Y.I:
Zabaglione is Italy's renowned whisked egg custard dessert. We've substituted Champagne, though, for the Marsala that the Italians traditionally use. Zabaglione is best served warm but chilled it makes a superb topping for on shortcakes, angel food cake, or any other pastry that you might top with whipped cream.
Excellent-quality chocolates include Valrhona bittersweet, and Lindt or Callebaut semisweet, which are generally available at specialty foods stores or gourmet markets.
Tips:
Save the egg whites from this recipe and freeze them for meringues, angel food cake, or breakfast dishes. (Label how many are in the container.) When you separate eggs, make sure that no yolk gets into the whites and that everything that touches the whites is grease-free, including your hands. Even a speck of fat from prevents the whites from whipping up fully.
Nutrition Information Per Serving:
Calories: 370
Total Fat: 14 grams
Saturated Fat: 6 grams
Fiber: 10 grams
Carbohydrates: 54 grams
Protein: 7 grams
Cholesterol: 293 milligrams
Sodium: 43 milligrams
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