Best 6 Grapefruit Zabaglione With Mixed Berries Recipes
Indulge in a delightful culinary journey with our delectable Grapefruit Zabaglione with Mixed Berries, a symphony of flavors that will tantalize your taste buds. This classic Italian dessert combines the tangy zest of grapefruit with the creamy richness of zabaglione, creating a perfect balance of flavors. As a bonus, we've included two additional delightful recipes: a refreshing Grapefruit Sorbet and a vibrant Mixed Berry Compote. These recipes are not only delicious but also visually stunning, making them perfect for any occasion. Whether you're hosting a dinner party or simply craving a sweet treat, these recipes will surely impress. So, gather your ingredients, prepare your palate, and embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
ZABAGLIONE WITH MIXED FRESH BERRIES
Provided by Food Network
Time 14m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries.
ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.
MIXED BERRIES WITH LIMONCELLO
Steps:
- Combine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.
ZABAGLIONE WITH FRESH BERRIES
Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.
Provided by NcMysteryShopper
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
- Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
- Serving Size: 1/2 cup zabaglione with 2/3 cup berries.
Nutrition Facts : Calories 230.6, Fat 6.6, SaturatedFat 2.1, Cholesterol 262.2, Sodium 13.1, Carbohydrate 36.1, Fiber 10, Sugar 26.1, Protein 6
GRAPEFRUIT ZABAGLIONE
Steps:
- In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside. Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes. Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.
GRAPEFRUIT ZABAGLIONE WITH MIXED BERRIES
An Italian custard dessert with a twist... spoon this version on top of mixed berries for breakfast, brunch, or an anytime treat! As posted on my blog: http://just-call-me-t.blogspot.com/2011/03/spring-up-your-breakfast-grapefruit.html
Provided by Theresa Preece
Categories Other Sauces
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, toss the berries together. Spoon the berries into 4-6 serving bowls and set aside.
- 2. Combine egg yolks, sugar, grapefruit juice, & salt in metal bowl. {I used a 2 quart metal mixing bowl} Whisk until color is a pale yellow.
- 3. Set the bowl on top of a saucepan of simmering water (Do NOT let the bottom of the bowl touch the water!) Using an electric hand mixer, mix 4-5 minutes until the mix has tripled in volume & is very thick and creamy. {you could do it by hand, but its a lot of mixing}
- 4. Spoon the warm zabaglione over the berries. Top with grapefruit zest. Serve immediately.
Tips:
- For the best results, use fresh, ripe grapefruit. This will give your zabaglione a bright, citrusy flavor.
- If you don't have any mixed berries on hand, you can use any type of fresh or frozen berries that you like.
- Be careful not to overcook the zabaglione. It should be thick and creamy, but not scrambled.
- Serve the zabaglione immediately, while it's still warm and fluffy.
Conclusion:
Grapefruit zabaglione with mixed berries is a delicious and easy-to-make dessert that's perfect for any occasion. It's light and fluffy, with a bright citrus flavor that's perfectly complemented by the sweetness of the berries. Whether you're serving it for breakfast, brunch, or dessert, this zabaglione is sure to be a hit.
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