Mixed Berries with Zabaglione and Vanilla Ice Cream

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Mixed Berries with Zabaglione and Vanilla Ice Cream
By Rebekah P
Prep Time:
35m
Yield:
6 servings

This simple Italian custard dessert made with egg yolks, Imperial Sugar extra fine granulated sugar and Marsala wine makes for a fantastic topping on vanilla ice cream. Add an assortment of berries on top and you will fall in love!

Este postre de flan sencillo italiano está hecho con yemas de huevo, azúcar granulada extra fina y adicionalmente el vino Marsala lo convierte en un topping fantástico para el helado de vainilla. Agregue varias baya y por supuesto va a enamorarse de este postre. 

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Ingredients

  • 6 egg yolks
  • 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 cup Marsala wine
  • Ground cinnamon
  • Grated lemon peel of 1 lemon
  • Vanilla extract
  • 1 cup heavy cream, whipped
  • 1 pint raspberries
  • 1 pint strawberries
  • 1 pint blackberries
  • 1 pint blueberries
  • 1/2 quart vanilla ice cream

      Directions

      1. Place egg yolks and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel, a pinch of cinnamon and a drop of vanilla extract to yolk mixture. Pour in Marsala wine. You can use sweet Vermouth as a substitute for Marsala.
      2. Half-fill a pot with water, bring it to a simmer and reduce heat to low. Set pan or bowl containing custard mixture over water. The bottom of bowl should not touch water.
      3. Whisk custard mixture, making sure that water does not boil. This ensures that a gentle, even heat thickens mixture without curdling it. Whisking traps air in yolks for a light, fluffy mixture.
      4. Continue whisking for about 10 minutes, until mixture triples in volume, froths up and becomes pale. When it reaches desired consistency, take container of custard out of pot. Slightly thickened, custard can be used as a sauce. Longer cooking will thicken custard further, giving it texture of mousse. Continue whisking for a minute or two to prevent custard from sticking to its container.
      5. Place a few berries in a martini glass. Pour zabaglione while still warm on top of berries, or if you want to serve it cool, set it aside for about 15 minutes. Add a scoop of ice cream and garnish with mint if desired.
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      Bayas Mixtas con Sabayón y Helado de Vainilla

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      Mixed Berries with Zabaglione and Vanilla Ice Cream
      Por Rebekah P
      Tiempo de preparación:
      35m
      Rendimiento:
      6 porciones

      Este postre de flan sencillo italiano está hecho con yemas de huevo, azúcar granulada extra fina y adicionalmente el vino Marsala lo convierte en un topping fantástico para el helado de vainilla. Agregue varias baya y por supuesto va a enamorarse de este postre. 

      Clasificación:
      Califíquelo usted mismo
      Member
      Tested by Imperial
      Products Used

      Ingredientes

      • 6 yemas de huevo
      • 1/3 taza de Imperial Sugar Azúcar Granulada Extra Fina
      • 3/4 taza de vino de Marsala
      • Canela en polvo
      • Ralladura de la cáscara de 1 limón
      • Extracto de Vainilla
      • 1 taza de crema de leche, batida
      • 1 pinta de frambuesas
      • 1 pinta de fresas
      • 1 pinta de bayas moras
      • 1 pinta de bayas azules
      • 1/2 cuarto de un galón de helado de vainilla

      Para el baño dulce de chocolate

      Direcciones

      1. Coloque las yemas de huevo en un envase redondo grande de acero inoxidable. Añada la ralladura de la cáscara del limón, una pizca de canela en polvo, una gota de extracto de vainilla, mezcle bien. Añada el vino de Marsala. Si lo desea puede sustituir el vino por Vermut dulce.
      2. Llene una cacerola con agua hasta la mitad. Deje que el agua hierva y reduzca el fuego a bajo.
      3. Coloque el envase con la mezcla de yemas sobre el agua en la cacerola. El envase no debe de tocar el agua.
      4. Bata la mezcla, asegurándose de que el agua no hierva. Esto asegura que la mezcla se espese sin coagularse. Al batir el aire es atrapado en las yemas dejando la mezcla suave y esponjosa.
      5. Continúe batiendo por unos 10 minutos, hasta que la mezcla triplique en volumen, este espumosa y el color este pálido. Una vez haya alcanzado la consistencia deseada, remueva el envase de la cacerola con agua. Esta crema puede ser usada como salsa si no esta muy  espesa. Si la crema se cocina y bate por mas tiempo tomara la consistencia y textura de un mousse.
      6. Continúe batiendo para evitar que la mezcla se pegue al envase.
      7. Coloque las frutas en copas para Martini, vierta un poco de la crema sabayón sobre las frutas mientras esta caliente, o si lo prefiere frío, deje que la crema se enfríe por unos 15 minutos. Añada helado de vainilla y adorne con una hojita de menta si lo desea.

       

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