BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL SWEETS, ICE CREAM & DESSERTSZABAGLIONE
Chef Bob uses Hwy 12 Winery’s Late Harvest Aleatico, La Piazza, which is a red wine grape cousin to the white Muscat grape varieties. It will slightly tint the finished custard which is probably why a white dessert wine is traditionally chosen for zabaglione.
Ingredients:
6 egg yolks
3/4 cup sugar
1 tsp finely ground coriander
dash of salt
3/4 cup Aleatico (Hwy 12 winery) or other favorite sweet wine
Method:
In bowl wide enough to fit over pot of simmering water (double boiler fashion), beat yolks, sugar, coriander, salt until sugar is completely dissolved about 4 minutes. Place bowl over pot with simmering water (about 1 inch in the bottom--keeping bowl from touching water) and stir wine into eggs in thirds until it is absorbed and the mixture holds a ribbon (and temperature is about 145 degrees F.) Serve immediately over fresh berries, slice bananas, or sliced fresh stone fruits. Or chill to make zabaglione cream. See below.
Ingredients:
To make into Zabaglione Cream, fold equal amounts of chilled zabaglione and whipped cream together. Serve with Bob's sour cream chocolate cake, warm ganache and fresh berries.
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