Monday, May 8, 2017

Zabaglione ~ The Italian Custard

Zabaglione is sort of an Italian custard, made with egg yolks, sugar and wine. It’s fluffy, airy and unlike the traditional custard it has a pouring consistency and has a sweet flavour because of the wine.

how to make Zabaglione ~ The Italian Custard recipe and preparation

how to make Zabaglione ~ The Italian Custard recipe and preparation

how to make Zabaglione ~ The Italian Custard recipe and preparation

how to make Zabaglione ~ The Italian Custard recipe and preparation

You can serve zabaglione with fruits or Italian cookies or biscuits and either way it taste amazing!! The crux of zabaglione is its light and airy texture and the completely melt in the mouth feel. Try this custard because it’s a completely different experience from the traditional creamy and thick custards we usually work with...and to give yourself a hint that just like books, there are still lots that needs to be tried and tastes.

how to make Zabaglione ~ The Italian Custard recipe and preparation

 Zabaglione ~ the Italian Custard
Serves 2-3

how to make Zabaglione ~ The Italian Custard recipe and preparation

Ingredients:
8 egg yolks
½ cup white granulated sugar
1 tsp vanilla extract
1 cup of marsala wine / white wine
Some fresh fruits or Italian lady fingers for serving

Method:
Take a heatproof large bowl and put the egg yolks and granulated sugar in it.
Take a saucepan large enough to hold the bowl on top of it.
Fill ½ of the saucepan with hot water and let it come to a boil.
Switch the flame to low and start simmering the water.
Place the bowl on top of the simmering water. Make sure that the water is not touching the bowl.
Start whisking the eggs with the sugar with an electric mixer or wire whisk, until the sugar has melted.
Add the marsala wine / white wine and vanilla to it and start whisking again, until the mixture has become pale, thick, airy, fluffy and also triple in volume. This whole process will take 10-15 minutes on low flame.
Pour the zabaglione into individual cups or shot glasses.

You can serve them warm or you can chill them for 2-3 hours inside the fridge and then serve with lady fingers / amaretti / fresh fruits.

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