Summer is upon us and Pam McKinstry's (of SVKitchen.com) thoughts have turned to berries, and cherries, and luscious stone fruits. She loves to combine the sweetest fruit of the season with a simple yet elegant sauce such as Italian zabaglione (or sabayon, as it is known in France).
It's traditionally made with Marsala wine, but Pam likes using Champagne or Moscato d'Asti in its place for a lighter flavored sauce.
Having had such great luck making lemon curd, bearnaise sauce, and creme anglaise in her water oven, she was pretty confident that the technique would also work for zabaglione.
Only one way to find out... So Pam threw the three (yup, just 3) ingredients in a zip-lock bag, squeezed out the air, and popped it into her Sous Vide Supreme. Fifteen minutes later she had a perfect zabaglione without any effort whatsoever.
Another triumph of the sous vide technique, but sadly Pam said her kitchen was bereft of fruit or berries that day. And although the zabaglione tasted delicious by the spoonful, it seemed a tad too indulgent for someone always fighting the battle of the bulge.
Instead, quick chilled the sauce for another day. Although zabaglione is traditionally served warm - and Pam thinks it tastes best at that temperature - she didn't feel like reheating her sauce the next day.
So Pam folded some whipped cream into the chilled zabaglione. Then alternated layers of raspberries and zabaglione in a pretty goblet and voila: an oh-so-easy adult dessert with just a subtle hint of boozy flavor. Two sauces in one, and yummy either way.
Ingredients for Sous Vide Champagne Zabaglione
- 4 large egg yolks
- 1/2 cup superfine sugar
- 1/2 cup champagne or Moscato d'Asti
- 1/2 cup cup heavy (whipping) cream, optional
- 1/2 pint fresh raspberries, optional
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Cooking Instructions for Sous Vide Champagne Zabaglione
At least 50 minutes before serving
Preheat the water bath to 165°F (74°C).
Place the egg yolks in a small bowl and gradually whisk in the sugar. Whisk until the mixture is thick, then add the Champagne. Lightly whisk until the sugar dissolves. Transfer the custard to a zip-lock bag and seal using the water displacement method.
Cook the zabaglione for exactly 20 minutes.
If using the sauce immediately, spoon the warm zabaglione over fresh fruit and serve.
To refrigerate for later use, first immerse the bag in a bowl of ice and water immediately after removing it from the water oven. Add more ice if necessary to quickly chill the sauce. Once cold, the zabaglione can be refrigerated overnight.
Whip the heavy cream until soft peaks form. Fold the cream into the cold zabaglione. Place a dollop of zabaglione in the bottom of a goblet or glass. Top with a few berries, then repeat, ending with a perfect berry in the center. The dessert can be refrigerated for up to 6 hours before serving.
