Chocolate Zabaglione
I'm finally getting around to posting the last recipe from the Italian Dinner Party: Chocolate Zabaglione with Strawberries. The recipe is from Giada de Laurentiis.
1/4 cup whipping cream
1/2 cup semisweet chocolate chips
2/3 cup sugar
2/3 cup dry Marsala
8 large egg yolks
Pinch of salt
1 pound fresh strawberries, hulled and quartered
In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Set aside and keep warm.
Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer. In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend. Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water). [Note: I use a double boiler.] Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees. Remove from the heat.
Using a large, rubber spatula, fold the chocolate mixture into the egg mixture. If serving the zabaglione cold, cover and refrigerate it until it is cold, at least 8 hours and up to one day. Do not rewarm. [I served it warm]
Divide the strawberries among 6 coupe dishes. Spoon the warm zabaglione over and serve.
1/4 cup whipping cream
1/2 cup semisweet chocolate chips
2/3 cup sugar
2/3 cup dry Marsala
8 large egg yolks
Pinch of salt
1 pound fresh strawberries, hulled and quartered
In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Set aside and keep warm.
Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer. In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend. Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water). [Note: I use a double boiler.] Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees. Remove from the heat.
Using a large, rubber spatula, fold the chocolate mixture into the egg mixture. If serving the zabaglione cold, cover and refrigerate it until it is cold, at least 8 hours and up to one day. Do not rewarm. [I served it warm]
Divide the strawberries among 6 coupe dishes. Spoon the warm zabaglione over and serve.
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