Thanks for stopping by fixmyrecipe.com, I’m Chef Billy Parisi and our next recipe was submitted to us from Cortez Brown of Indianapolis, Indiana He was wondering if he could eat Zabaglione as a custard. Don’t worry, I’m going to take the ingredients you gave me, add on to it, come we’ll make that happen.
Cortez, we really like the recipe you submitted to us, I’m simply just going to add to it, you can have as much custard as you possibly like, we’re putting in a few more ingredients, hit it on a double-boiler very similar to the holiday’s procedure. Egg yolks of course, sugar, some lemon rind, just a little bit of vanilla, and a very, very small pinch of cinnamon, and of course our sweet Marsala, wine; you simply want to whisk this till it triple in size. It will start to become very, very frothy, that’s when you know you’re getting close.
Okay, that went together very, very quickly, all that we’re going to do now is cool it and in the meantime we’re going to whip together some heavy cream and fold it right in and there’s your custard.
Just put your whipped cream in your kitchen aid and let it flow to medium peaks. Perfect medium peaks, our Zabaglione is nice and cooled off, doesn’t take but 5 or 6 minutes, now we’d simply fold in our heavy cream. Yes, just put a little bit in the bowl here, not too much cause this is very rich; and because I want to, I like fruit with my Zabaglione. That’s Zabaglione custard, Cortez, absolutely awesome. I would probably bathe in this if I could and eat all of it if I wasn’t afraid I’d gain 30 pounds overnight. Very simple fix, take your own recipe, just add in that heavy cream, I notice you didn’t use any flavorings like the lemon rind and the vanilla; feel free to add those in there so it’s just going to give you that “oomph” that you might have been looking for.
Cortez, thank you very much for sending this in, I know we are approaching the holidays, but this is going to work all year round and especially with fresh fruit. Come back tomorrow and see our new feature fix of the day.
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