Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, October 26, 2011

Zabaglione Mousse with Balsamic Raspberry Coulis

Had an amazing dinner party at my place this week with great friends and food. Decided on a dessert trio for dessert and one of them was Zabaglione Mousse.
Zabaglione is an Italian classic but is now used in all different cuisines.
Wikipedia: Zabaione (written also sabayon, or zabajonezabaglione Italian pronunciation: [dzabaˈʎioːnɛ]), is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but in the original formula Moscato d'Asti), and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs.
Since figs are just out of season, and it's getting hard to find fresh berries, i made a Balsamic Raspberry Coulis from frozen raspberries.



Ingredients:
6 egg yolks
1/3 cup sugar
3/4 cup of marsala or moscato d'asti wine
1/2 teaspoon vanilla
1 cup heavy cream


2 cup frozen raspberries
2 tablespoons balsamic vinegar
1/4 cup sugar


Biscotti or lady finger cookies for garnish.






Place a stainless steel bowl over a small pot of hot water, making sure the bottom of the bowl doesn't touch the water. Whisk together egg yolks, sugar and wine of choice. Bring water to a simmer, and cook over low temperature always whisking.


Whisk for about 10 minutes until it triples in volume and turns pale.
You can serve it warm with fresh berries at this point.
Set the bowl aside to cool for about 15 minutes.
Whip 1 cup of heavy cream with an electric mixer until soft peaks form.
Gently fold the cream into the custard. Place in individual serving bowls or in a large serving bowl, cover with plastic film and refrigerate for 2 hours.






For the Coulis:
Place raspberry, sugar and balsamic vinegar in a saucepan and cook over medium heat until lightly thickened. Run sauce thru a sieve. Refrigerate leftovers for 2 weeks.


Serve mousse drizzled with coulis and a biscotti or lady finger cookie.









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