Wednesday, September 7, 2011

Amaretto Zabaglione with Balsamic Strawberries

I couldn't fully embrace my imaginary Italian side without making a special dessert to serve with my braciole. Zabaglione is a favorite of mine. No surprise there - it's a light, airy custard (not unlike pudding, and I've never met a pudding I didn't like). Wait, that's not true. I've had some really horrible rice pudding that could have easily been spread with a trowel in between some bricks and constructed into a very strong house that even the big bad wolf himself couldn't blow down. But you can't do that with this lovely, cloud-like zabaglione (at best you might be able to fashion yourself a lego tower).

Zabaglione is traditionally made with only eggs, sugar and sweet wine (like marsala), but this recipe uses amaretto and adds whipped cream to lighten it even more. I layered it with balsamic strawberries (honestly, more so it would look pretty in the glass than anything else). Finally, something awesome to make with all those leftover yolks! Of course if you care enough about your health to eat egg white omelettes regularly, then you're probably not into zabaglione (or my blog for that matter).

Makes about 2 cups

6 large egg yolks
1/3 cup amaretto (almond liqueur)
3 tablespoons superfine sugar (or granulated sugar, finely ground)
1/4 cup whipping cream

1.      Fill a large bowl full of ice and set aside.
2.      Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously (so the eggs won't scramble) until pale yellow and thick like pudding, about 5 minutes. 
3.      Remove mixture from over water and place in ice bath; mix for a few minutes until cool.
4.      In a separate bowl, whip cream to stiff peaks. Fold whipped cream into zabaglione until incorporated. Serve warm or chilled. If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.
adapted from Bon Appétit, March 2006 by Diane Rossen Worthington
egg yolks
adding amaretto to yolks and sugar
whisking over simmering water
lighter and thicker

You can stop right here for traditional zabaglione
(actually a traditional one would have wine, not amaretto,
but you know what I mean).
adding whipped cream for some extra lightness
all mixed
like eating a cloud

Makes about 3 cups

3 1/2 cups sliced hulled strawberries (about 16 oz.)
1/4 cup sugar or maple sugar
1 1/2 tablespoons balsamic vinegar (good quality)
1 teaspoon vanilla extract (optional)

Toss all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.

barely adapted from Bon Appétit, April 1999
adding sugar
adding balsamic vinegar
balsamic strawberries


Shannon said...

dessert after the Braciole. Fabulous again. Thanks Susan.

Susan said...

You're welcome...I'm so happy you liked them both!

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