The zabaglione cream is one of the most classic and popular : prepared slamming long egg yolks and sugar, is generally enriched with dry Marsala (but also with Porto, Madeira , Malaga, Vin Santo , Muscat, etc. ... or liquor fragrant such as , for example, the Kirsch or Rum ) , and baked in a water bath until it became thick and frothy .
It is typically served in glass bowls and accompanied by dry biscuits , fresh fruit or whipped cream.
Ingredients
8 egg yolks
Sugar 160 gr
Fortified Wine 100 ml
Preparation
Take the 8 eggs and separate the yolks from the whites (the latter you will not need ) . Put the sugar and egg yolks in a steel bowl with handle and thick bottom ( which will then be placed in a water bath ) , and beat with a whisk (or electric mixer ) until that does not form a cream swollen, foamy, smooth and almost white . United gradually wine, always beating for doing well absorb the liquid , and when all the ingredients are well blended , immerse the pot in water bath in another larger pot that contains , filled to 1/3 of hot water : fire must be very low and the water should never boil, but rather must maintain a slight shudder. Stir with a whisk for about 10-15 minutes , until you see the creamy swell, thicken and become creamy ; At this point you can remove the sabayon from the heat and serve immediately in bowls made of glass. If you want to enjoy it cold you will have to mix it occasionally until after cooling , to prevent the wine from separating from the cream settle on the bottom .
Some advice
In the preparation of eggnog , the most important , as well as buy fresh eggs , is to control the temperature of the water bath ; water should never boil, because it could cause lumps in the cream .
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