Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sabayon or zabaglione. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sabayon or Zabaglione is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Sabayon or Zabaglione is something that I have loved my entire life. They are nice and they look wonderful.
Zabaglione recipe, a simple Italian custard dessert made with egg yolks, sugar, and Marsala wine. Zabaglione is extremely delicious and easy to make classic Italian dessert/custard. Borrowed from Italian zabaglione, zabaione, possibly from Latin sabaia ("Illyrian barley beer") (from an Illyrian word probably from Proto-Indo-European *sab- ("taste")) + -one (augmentative suffix). (UK) IPA(key): /ˌzæbəˈljəʊnɪ/. (US) IPA(key): /ˌzɑbəlˈjoʊni/.
To get started with this recipe, we must prepare a few components. You can have sabayon or zabaglione using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sabayon or Zabaglione:
- Make ready for the sabayon
- Make ready 4 x egg yolks
- Prepare 50 g x sugar
- Prepare 125 ml x white wine or marsala
- Prepare 1 x shot gin
- Make ready for the macerated strawberries
- Get 400 g x English strawberries
- Take zest of half a lemon
- Prepare few drops of orange blossom
- Get 1 pinch sugar
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Instructions to make Sabayon or Zabaglione:
- Hull the strawberries and cut into your preferred size, to macerate them add the lemon zest, orange blossom and a pinch of sugar. Reserve in the fridge for 20 - 30 minutes
- Separate the egg yolks, feel free to save the whites for a pavlova, I didn't this time. Add the sugar in a glass or stainless steel bowl and sit over SIMMERING not boiling water, also make sure the water doesn't touch the bottom of the bowl.
- You will need to whisk gently for around 10 - 15 minutes so make sure your prepared for that, you don't need to be vigorous however. I like a little raw alcohol in this dessert so I leave adding the booze until the later stages, but you can by all means add them at the beginning. In the 3rd image you can see me scraping the spoon and the mixture is viscous (really thick) and it is just about ready.
- Serve immediately over the berries and tuck in, or spoon the sabayon over the strawberries in a bowl and if you have a blow torch gratinate or place under a hot grill/broiler but keep your eye on it, it'll go from desirable golden brown to black and urgh very quickly. These screen shots are taken from my youtube channel, https://www.youtube.com/watch?v=Vlxmf4vi8M0&t=5s
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So that is going to wrap this up with this exceptional food sabayon or zabaglione recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
