Chilled Strawberry and Pimm's Zabaglione

READY IN: 2hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 200
    g strawberries, hulled and roughly chopped
  • 1
    tablespoon golden caster sugar
  • For the Zabaglione
  • 2
    leaves gelatin or 12 g powdered gelatin
  • 2
    tablespoons very hot water (but not boiling)
  • 150
    ml Pimm's liqueur
  • 5
    large egg yolks
  • 100
    g golden caster sugar
  • 1
    (142 ml) carton whipping cream or (142 ml) carton double cream
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DIRECTIONS

  • Sprinkle the strawberries with the sugar and set aside for 2-4 hours.
  • Put the gelatine leaves into a small bowl of cold water and leave for five minutes until soft.
  • If using the powdered gelatine, stir into the very hot water until dissolved.
  • Pour 3 tbs of the Pimm's into a small saucepan and heat gently.
  • If using the gelatine leaves, squeeze the water from the gelatine and add to the hot Pimm's, whisking furiously until dissolved.
  • The procedure is the same for the powdered, except that you just stir the whole mixture in, including the water.
  • Set the Pimm's and gelatine mixture aside but keep warm.
  • Now, bring an inch or two of water to a bare simmer in a saucepan that will hold a large mixing bowl, without the bottom of the bowl touching the water.
  • Put the egg yolks and sugar into the mixing bowl, off the heat.
  • Use an electric beater to whisk for three minutes, until thick and pale.
  • Pour in the remaining Pimm's (not the gelatine mixture) and beat for another minute.
  • Put the bowl over the barely simmering water and beat continuously until the mixture has at least doubled and looks frothy, like the head on a glass of Guinness.
  • Take off the heat, pour in the gelatine mixture and beat for one minute.
  • Place the bowl in a sink of ice-cold water and cool for about 10 minutes, whisking occasionally.
  • Whip the cream into soft peaks and then whisk it into the zabaglione.
  • Spoon into four large wine glasses, leaving an inch at the top for the strawberries.
  • Cover and refrigerate for at least two hours.
  • Just before serving, spoon the strawberries and their juices into the top of the glasses.
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