The Sensitive Kitchen

Saturday, July 08, 2006

Zabaglione for a Crowd with Fresh Fruit

I made this dessert for our 4th of July pool party and dinner. Since then Adri has been asking every day for "that foamy yellow dip we had when our friends were over." It's so cute that she can't pronounce zabaglione properly. But no matter, neither can I. Besides, I'm so proud of her sophisticated palate. Is this the same little girl that eats her scrambled eggs with peas and ketchup?

12 egg yolks
2/3 cup turbinado sugar
1/4 cup brandy
1 Tbsp vanilla extract

Whisk egg yolks, sugar and brandy together in a large glass or metal bowl. Scrape the sides clean with a spatula then set the bowl over (not in) a pot of simmering water. Whisk furiously until sauce has thickened and quadrupled in volume. Be careful not to heat the mixture too quickly or it will cook before it fluffs up. If you sense this happening, remove the bowl from the heat and whisk until it cools, then return to heat and continue whisking.

Remove the zabaglione to a bowl and eat immediately (or within the next half-hour) with firm-textured fruit for dipping. If you are happening to make this on the Fourth of July, arrange strawberries, bananas and blueberries in the shape of an American flag, then stand back and watch as the children fall on it like wolves.


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