Amaretto Zabaglione
This is an Italian custard-like desert. It's very rich but also very tasty. At my favorite Italian restaurant (now closed), they served it chilled in a hurricane shaped daiquiri glass, topped with a couple fresh blueberries, raspberries, blackberries, and a strawberry. Very elegant desert to finish a romantic meal with the one you love. I haven't fixed this myself yet, but it sounds very simple, and you can make it a day ahead of time! I found this recipe at www.epicurious.com. Please note, cooking time is a rough guess since I haven't made this yet, and the site I found this did not list a cook or prep time. Chill time is not included as it is optional.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 1-2
YIELD: 1 2/3 cups
UNITS: US
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DIRECTIONS
- Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend.
- Set bowl over saucepan of simmering water (double boiler).
- Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140 for 3 minutes, about 5 minutes total.
- Remove mixture from over water.
- Add cream and whisk until incorporated.
- Pour or spoon into individual serving glasses/bowls.
- Serve warm or chilled. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)
- Also if serving chilled, let the zabaglione cool before placing fresh fruit on top.
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