Ingredients with Measurements:
- 4 egg yolks
- 4 tablespoons granulated sugar
- 1/2 cup Moscato d'Asti wine
- Pinch of salt
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Whisk or electric mixer
Step-by-step instructions:
1. Fill the bottom of a double boiler or a saucepan with water and bring it to a simmer.
2. In the top of the double boiler or a heatproof bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale yellow and thick.
3. Gradually pour in the Moscato d'Asti wine while whisking constantly.
4. Place the top of the double boiler or the heatproof bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
5. Continue whisking the mixture over the simmering water until it thickens and forms soft peaks, about 10-15 minutes.
6. Remove from heat and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Simmering water
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 6g
- Carbohydrates: 21g
- Protein: 4g
Substitutions for ingredients:
- You can use any sweet white wine instead of Moscato d'Asti.
Variations:
- You can add a teaspoon of vanilla extract or lemon zest for extra flavor.
Tips and tricks:
- Make sure to whisk the egg mixture constantly to prevent it from curdling.
- If the mixture becomes too thick, you can add a tablespoon of hot water to thin it out.
Storage instructions:
- Zabaione is best served fresh, but you can store it in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the zabaione in a heatproof bowl over a pot of simmering water and whisk until warm.
Presentation ideas:
- Serve the zabaione in small glasses or bowls.
- Top with fresh berries or whipped cream.
Garnishes:
- Fresh berries, whipped cream, or a sprinkle of cinnamon.
Pairings:
- Serve with biscotti or sponge cake.
Suggested side dishes:
- Fresh fruit salad or a cheese plate.
Troubleshooting advice:
- If the zabaione curdles, remove it from heat and whisk in a tablespoon of cold water until it becomes smooth again.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Zabaione is a traditional Italian dessert that dates back to the 16th century.
Flavor profiles:
- Sweet, creamy, and slightly tangy.
Serving suggestions:
- Serve as a dessert after a meal.
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Region: Italian