TAPIOCA ZABAGLIONE CUSTARD WITH FRESH BERRIES
Steps:
- Soak the tapioca in 6 ounces of water overnight or for several hours until it has absorbed almost all the water.
- Drain and combine with half-and-half in a heavy-bottomed pan. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer 20 minutes, stirring often.
- Add Marsala. Simmer 25 minutes longer, stirring often. Remove from heat.
- Beat sugar with eggs and, stirring constantly, spoon one-third of tapioca mixture into egg mixture. Then return all to tapioca mixture, stirring.
- Return to low heat and cook 5 minutes. Do not boil.
- Spoon into dessert glasses and cool. When ready to serve, decorate with berries and whipped cream.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 78 milligrams, Sugar 19 grams, TransFat 0 grams
ZABAGLIONE WITH FRESH BERRIES
Steps:
- In a copper pan with a rounded bottom, whisk together the yolks and sugar. Set the pan over simmering (not boiling) water or directly over a low flame, if you dare, and continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes. Divide the berries among 4 stemmed glasses and pour the hot zabaglione over them.
CLASSIC ZABAGLIONE
Categories Egg Dessert Vegetarian Quick & Easy Winter Candy Thermometer Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
- Serve zabaglione immediately.
ZABAGLIONE WITH FRESH BERRIES
Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.
Provided by NcMysteryShopper
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
- Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
- Serving Size: 1/2 cup zabaglione with 2/3 cup berries.
Nutrition Facts : Calories 230.6, Fat 6.6, SaturatedFat 2.1, Cholesterol 262.2, Sodium 13.1, Carbohydrate 36.1, Fiber 10, Sugar 26.1, Protein 6
More about "tapioca zabaglione custard with fresh berries recipes"
TAPIOCA ZABAGLIONE CUSTARD WITH FRESH BERRIES RECIPE
From recipes.net
Estimated Reading Time 50 secs
- Soak the tapioca in 6 oz. of water overnight or for several hours until it has absorbed almost all the water.
HOW TO MAKE ZABAGLIONE: THE MAGICAL ITALIAN DESSERT YOU …
From tasteofhome.com
ZABAGLIONE - ITALIAN DESSERT CUSTARD - RECIPE WINNERS
From recipewinners.com
ZABAGLIONE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ZABAGLIONE - AUTHENTIC ZABAIONE CREAM - THE PETITE …
From thepetitecook.com
AUTHENTIC ITALIAN ZABAGLIONE RECIPE WITH FRESH BERRIES
From gogogogourmet.com
5/5 (7)Estimated Reading Time 2 mins
- First, set up a double boiler. Set a saucepan of water on the stove, and bring it to a simmer. Ensure that a large glass bowl will fit in/on top of the saucepan later.
- In the glass bowl, whisk together (either by hand or with an electric hand mixer) egg yolks and sugar until pale yellow and creamy. Set on top of the pot of simmering water. Add marsala and continue to beat until custard forms soft mounds, 15 minutes or less. Note: this will foam up and double or triple in volume during cooking. Serve atop sliced fruit or plain cake (pound cake, angel food cake, etc.)
ZABAGLIONE WITH FRESH MIXED BERRIES - KITCHEN FRAU
From kitchenfrau.com
ITALIAN ZABAGLIONE RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
PEARL TAPIOCA RECIPES - NYT COOKING
From cooking.nytimes.com
ZABAGLIONE RECIPE (JUST 3 INGREDIENTS) | KITCHN
From thekitchn.com
ZABAGLIONE WITH FRESH BERRIES RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
ZABAGLIONE WITH FRESH BERRIES RECIPE | MYRECIPES
From myrecipes.com
TAPIOCA ZABAGLIONE CUSTARD WITH FRESH BERRIES RECIPE
From cooking.nytimes.cf
HOW TO MAKE A FRUITY TAPIOCA RECIPE - RECIPES.NET
From recipes.net
TAPIOCA ZABAGLIONE CUSTARD WITH FRESH BERRIES - DINING AND COOKING
From diningandcooking.com
TAPIOCA ZABAGLIONE CUSTARD WITH FRESH BERRIES RECIPE
From recipegoulash.cc
BEST TAPIOCA ZABAGLIONE CUSTARD WITH FRESH BERRIES RECIPES
From alicerecipes.com
MASCARPONE CUSTARDS WITH SUMMER BERRIES RECIPE - LORI DE MORI
From foodandwine.com
ZABAGLIONE WITH BERRIES | ITALIAN CUSTARD DESSERT - THE FOODIE AND …
From thefoodieandthefix.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love