Zabaglione
pudding
4 tablespoons granulated sugar
1 teaspoon gelatin
1/2 cup Marsala or dry sherry
6 egg yolks
1 tablespoon brandy or cognac
1 teaspoon vanilla
1 cup whipping cream
3 egg whites
Salt
2 tablespoons granulated sugar
Mix the gelatin into the sugar (it'll make your life easier), then mix with the Marsala and egg yolks in the top of a double boiler. Cook over medium-low heat until it thickens to the consistency of a light pudding (heating it up first in a microwave can really save time here). Remove from heat, add the brandy and vanilla and separate the double boiler to let it cool while you:
Whip the cream until stiff. Beat the egg whites with a touch of salt until frothy, then add the sugar and beat into a meringue (it should be stiff enough to hold a shape).
When the custard is warm but not hot, fold in the whipped cream, then the egg whites. Pour into individual cups and chill in the refrigerator for at least an hour. Garnish, if you like, with shaved chocolate.
Serves 6 to 8
NOTES : Extremely rich quasi-Italian custard-pudding fragrant with Marsala.
This recipe comes to us from the days before cholesterol, composed as it is entirely of major sources of same. Note the presence of uncooked egg whites, which can be cause of some concern about salmonella. 0 0 4106 0 2330 0 0 0 0 0
Yield: 8 servings
Preparation Time: 0:00
