Zabaglione
Source of Recipe
Chef Darren Byrd
List of Ingredients
Zabaglione
6 Egg yolks
8 oz. sugar by weight
8 oz. Marsala wine
12 strawberries, quartered tops removed
Vanilla Ice cream
Mint leaves
Recipe
In a stainless steel bowl, beat egg yolks until foamy, beat in sugar and wine, place over a hot water bath and continue beating until mixture is thick and warm, removing and returning to heat as not to get the mixture to hot, the mixture should not get so hot that you are not able to touch mixture with your finger, after mixture is thickened and a little foamy, remove from heat, you can serve immediately or chill to serve cold, to chill, place bowl in an ice bath and continue to whisk until fully chilled and refrigerate, when ready to use take one scoop of ice cream and add fresh berries, then top with sauce and a fresh mint leaf
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