Kitchen Detail Videos Are Coming To Town
This is what happens when you work with a video deity. Nils Bertrand will be creating more Easy-Peasy videos for Kitchen Detail, but this first one shows you how truly easy it is to create a dessert in just minutes. Of course we both are obligated to eat the product after video production is finished.
I am not sure why there is a large number or recipes that make zabaglione (or zabaione) more complicated than it needs to be. You could fold in whipped cream or meringue and refrigerate it for a more mousse-like presentation, but really it is heavenly served just like this with seasonal fruit, or crumbled amaretti. And you don’t need to look it up on a cooking app! It is one egg shell of sugar and one of marsala ( moscato or another dessert wine will do as well) for each egg yolk you add to the bowl. Use a wide round whisk rather than a narrow one. And the zabaglione will be done in a few minutes. We used India Tree Caster Sugar to produce a silky texture in less time than it took to write this paragraph. Check out our post on India Tree Sugars here
- 6 egg yolks (this will make 4 generous portions)
- 6 egg shells of caster sugar
- 6 egg shells of Marsala or other sweet dessert wine
- Fill a saute or saucepan with water (about 1 inch) and turn on heat to medium.
- Allow water to get to a simmer.
- In a heatproof bowl (I use copper) add the yolks.
- Add an egg shell half of sugar for each yolk ( I don't worry about size, once you crack the eggs, just pick one that is about half the size of the whole shell ).
- Add the Marsala or other dessert wine, again one egg shell "half" for each yolk.
- Using a bulb shaped whisk (it is easier to get the desired volume) whisk together.
- Place bowl over simmering water, whisking until you get a silky custard-like consistency.
- Pour into whatever individual containers you have, serve plain, or with seasonal fruits or crumbled spicy cookies.
- We normally use India Tree Caster Sugar for this recipe. It dissolves quickly, and has a nice flavor along with a silky texture. That said, you could certainly try a light muscovado for part of the sugar component, which will give you a different flavor profile.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.