I have got your Valentines Day dessert covered for you because if you know how to
make a basic egg custard, a sweetened egg custard, you can make crème brulee or you
can make zabaglione which is what I will show you today.
In this pot, I have eight egg yolks. Everybody knows how to separate two eggs right, like
that. Good one for the chefs convention separate two eggs. Anyway, separate the yolk
from the white. I have eight egg yolks here. I also have a half a cup of sugar. So. I'm
going to add the sugar to the egg yolks and start whisking. And what I want this to be is a
very light and fluffy and this is going to take a little while. This is a three, four or five
minute process. So, if you haven’t worked out this week, you can consider this as your
burning of calories because once this doubles in size, we’re going to take it over to the
double boiler here and keep it moving. This is an arm moving process because what I
really don’t want is scrambled eggs. Remember, proteins coagulate at a 165 degrees
including egg protein. You can very easily go from a nice smooth custard to scrambled
eggs in no time.
Get yourself a nice dry towel or something to hold the side of the bowl because it will get
hot and continue to whisk. Again, another important thing, there’s just a little bit of water
in the bottom of that bowl. You never want to let the water touch the bottom of your bowl
when you're doing a double boiler. It’s the steam that is going to create the heat, not the
direct touching of the water. And I want to keep this moving so that I heat it consistently
and incorporate air and don’t make myself scrambled eggs. Look how this is now? It
drips right off the whisk. In a minute or two, you're going to see how much thicker it gets.
As I continue to whisk, I’m going to add a quarter cup of more Marcela wine to that to
give it a little bit of alcohol flavor. This is an Italian dish zabaglione. The Marcela wine
goes really well, whisk, whisk, whisk, keep whisking. As I continue to whisk, look how
much more volume I have. It’s getting bigger and bigger and look how much thicker it’s
getting incorporating air and the heat to the egg protein is in essence leavening this as like
our pop plovers or something else. The air and the steam are trying to escape, the egg
won’t let it happen. After whisking my freaking arm off, I can see that it’s no longer
thickening. It’s gotten as large as its going to get. I've gotten this much volume out of it
as I'm going to get. And I can stop my whisking and have one huge bicep one really small
bicep.
But anyway, now what I’m going to do is take our little ramekins. And go ahead and fill
each of these ramekins it’s going to go in the oven and get baked four to five or 10
minutes or so at about 350 to 375 degrees, try and get a nice little crust on it. You can do
a crème brulee type thing. If you wanted sprinkle some sugar and blowtorch it but this is
a very simple zabaglione. It’s going to go into this custard cups an actually on some of it,
this is a hot pan but some of it can be put in the custard cups and actually just chill and
that custard will set and come together. It’s a sweet dessert, it’s another example of some
of the things that eggs can do for you. They thicken, they make sweet desserts and
especially in the Italian custards zabaglione is one of the best.
So, thank you this is an inspiration for you. You can put any kind of liqueurs in there you
want. Sometimes I put godiva chocolate liquor in it and that’s really good, so practice by
yourself, enjoy some of the things that you might come up with.÷
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