CHAMPAGNE ZABAGLIONE WITH FRESH FRUIT COMPOTE
Categories Egg Fruit Dessert Strawberry Orange Pear Kiwi Pineapple Sparkling Wine Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 14
Steps:
- For zabaglione:
- Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 10 minutes. Remove from over water. Using electric mixer, beat zabaglione until completely cool, about 5 minutes.
- Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated. Stir lightly to lessen texture before serving.)
- For fruit compote:
- Using small sharp knife, cut off peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. (Oranges can be prepared 6 hours ahead. Cover; refrigerate.)
- Using tip of vegetable peeler, cut out eyes from pineapple; discard eyes. Dice pineapple. Combine pineapple, quartered strawberries, kiwis and pear in large bowl. Mix in oranges.
- Spoon fruit into 6 stemmed glasses. Pour 1 tablespoon Champagne over fruit in each goblet. Top fruit with zabaglione. Garnish each serving with whole strawberry and serve immediately.
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Emmanuel Sarkodie Boateng
[email protected]I highly recommend this recipe.
Nizar Albarqi
[email protected]This is a great recipe!
Dost Sh
[email protected]I'm sure my guests will love this.
Jessiya Lawrence
[email protected]This is the perfect dessert for a special occasion.
Ali I8
[email protected]I'm going to make this for my next party.
Agboola Elizabeth
[email protected]This sounds amazing!
lee boucher
[email protected]I can't wait to try this recipe!
Aslam Bhatti
[email protected]This is a keeper!
Bilal Haider
[email protected]I'll definitely be making this again.
Martin Rowley
[email protected]Delicious!
J Hash
[email protected]This is a great recipe for a special occasion. It's easy to make and always impresses my guests.
Drew Lang
[email protected]I love this recipe! It's so easy to make and always turns out perfect. The zabaglione is always light and fluffy, and the fruit compote is the perfect accompaniment.
Casey Rawiri
[email protected]This is a delicious and elegant dessert. The zabaglione is light and fluffy, and the fruit compote adds a nice tartness. I would definitely recommend this recipe.
md Yeachin
[email protected]I made this for a brunch party and it was a hit! Everyone loved the combination of the champagne and the fruit compote. The zabaglione was also very easy to make, which is always a plus.
Travis the Junkie
[email protected]This is a great recipe for a special occasion. It's easy to make and always impresses my guests. The zabaglione is rich and creamy, and the fruit compote adds a nice touch of sweetness. I highly recommend this recipe.
Oren Hayze
[email protected]I love this recipe! It's so easy to make and always a hit with my guests. The zabaglione is always light and fluffy, and the fruit compote adds a nice tartness. I've also tried making it with different types of fruit, and it always turns out great.
Anthony Tieku
[email protected]This was my first time making zabaglione, and it turned out great! I followed the recipe exactly, and it was easy to make. The zabaglione was light and fluffy, and the fruit compote was the perfect accompaniment. I will definitely be making this agai
ZEESHAN RASOOL
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of champagne, but I'm glad I did! The champagne flavor was subtle and not overpowering at all. The zabaglione was rich and creamy, and the fruit compote added a nice tartness. I will d
joke boys
[email protected]This champagne zabaglione was a delightful treat! The combination of champagne, eggs, and sugar created a light and fluffy custard that was perfectly complemented by the fresh fruit compote. I especially loved the addition of the Grand Marnier, which