Zabaione batardo veneziano (mock zabaione)

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Plus 1 T sugar
¾ cup Best-quality sweet Marsala wine in a 6-cup saucepan
1½ Level t plain unflavored gelatin
4 Egg yolks in a 2-quart or liter stainless-steel saucepan
1 tablespoon Pure vanilla extract
2 Egg whites in a clean dry beating bowl
1 pinch Salt and 1/8 t cream of tartar
1 cup Heavy cream for whipping in a 2-quart or -liter stainless-steel bowl
A large bowl with a tray of ice cubes and water to cover them
Whipped cream and/or cocoa or grated chocolate; or home-candied orange peel
2 hours or more.

Directions

DECORATION

The following two recipes - representing France and Italy - come from Julia Child's "Menu Cookbook." Add this to your library list, as well! "This turns out to be, actually, a Marsala-flavored Bavarian cream. One friendly warning is to watch out when you combie the Marsala custard with the whipped cream at the end: If the custard is warm it will deflate the cream, it if it is too cold the chilled cream will cause the gelatin in it to set and get lumpy before you complete the folding process." (plm note to Merry Mary: You will need to double this recipe. Makes 6 cups, considered 6-8 servings)

Combining Marsala custard ingredients: Stir ⅓ cup sugar into the Marsala, sprinkle the gelatin on top, and set aside to soften while you assemble the rest of the ingredients listed. Then, with a wire whip, vigorously beat the egg yolks in their saucepan for a minute or two until they are thickened slightly pale and yellow. Now set the Marsala over moderate heat (but do not bring it to the boil) and stir to dissolve both gelatin and sugar completely, looking carefully to be sure there are no unmelted granules of either in the liquid. Finally, beating the egg yolks with your whip, slowly dribble in the hot Marsala.

Heating the Marsala Mixture: The Marsala and egg yolk mixture is not to be thickened over heat like a custard. To do so, set it over a moderately low (but not too low) burner, and beat with your wire whip as it slowly warms.

As you beat and heat it the mixture will start to foam, and in a few minutes it will be entirely foamy throughout-keep testing with your impeccably clean finger. When it is too hot for that finger you should almost at the same time see the first wisp of steam rising from the surface, and the custard is done. Remove from heat, and beat vigorously for a minute or two to stop the cooking; beat in the vanilla, and set aside.

Beating Egg Whites and Whipping Cream: Beat the egg whites slowly until they begin to foam, then beat in the salt and cream of tartar; gradually increase speed to fast and continue until they form shining peaks, then sprinkle on the tablespoon of sugar and beat vigorously to stiffen them more. Delicately fold them into the warm Marsala custard.

Then whip the cream, setting it in the ice cubes and water, until it has doubled in volume, beater leaves light traces on its surface, and cream holds its shape solfting - this is now <italic>creme Chantilly</italic>, or lightly whipped cream.

Combining the Elements: Set custard pan in the ice cubes and fold custard delicately (so as not to deflate it) with a rubber spatula, testing continually with your finger just until custard is cool but not cold or chilled. Immediately remove pan from ice and at once fold in the whipped cream to make a beautifully smooth, creamy pale yellow ambrosia. Turn it either into a serving bowl or into individual goblets, cover, and chill for May be completed a day or two in advance.

To Serve: Decorate with swirls of whipped cream and/or cocoa or grated chocolate - or with a julienne of home-candied orange peel.

Source: "Menu Cookbook," Julie Child Posted to TNT Recipes Digest by "Peggy L. Makolondra" <pmakolon@...> on Apr 26, 1998

Related recipes