Post by Allan on Aug 10, 2007 21:39:53 GMT -5
This is the marvelous dessert from Da Ivo.
STRAWBERRIES AND BALSAMIC VINEGAR
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
Toss strawberries, vinegar, sugar, and pepper in large bowl
to combine. Let stand 30 minutes, tossing occasionally.
This is wickedly simple and is gorgeous to serve. For grand
Italian restaurants, this is the equivalent of Cherries
Jubilee or Crepe Suzette. You can multiply this up to 6
servings.
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STRAWBERRIES WITH ZABAGLIONE
1 cup strawberries, hulled and quartered lengthwise
2 tablespoons Marsala
2 large eggs
2 tablespoons sugar
Divide the strawberries and 1 tablespoon of the Marsala
between 2 goblets and let the strawberries macerate for
15 minutes. In a metal bowl whisk together the eggs and
the sugar, set the bowl over a saucepan of simmering
water, and whisk the mixture until it begins to thicken.
Whisk in the remaining 1 tablespoon Marsala, continue to
whisk the mixture until it is thick and foamy and registers
160 degrees F. on a candy thermometer, and spoon the
zabaglione over the strawberries.
Serves 2.
Gourmet
April 1992
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Now here's another great idea...the combo! And you can make
it in advance with the splashiness at as the finale.
STRAWBERRIES WITH BALSAMIC ZABAGLIONE CREAM
Zabaglione
1 cup heavy cream
4 egg yolks
1/4 cup sugar
1/4 cup vin santo or marsala or sherry
1 tablespoon aged balsamic vinegar
1 pint ripe strawberries, cleaned & cut into 1/4-inch slices
1/2 cup vin santo or as above
1/2 cup honey
2 tablespoons sugar
1. To make the zabaglione: In a medium bowl, whip the heavy
cream to stiff peaks. Cover and refrigerate.
2. In a stainless-steel bowl, whisk the egg yolks with the
sugar, vin santo, and balsamic vinegar. Place the bowl over
a saucepan of simmering water or transfer to the top of a
double boiler and whisk vigorously, using a balloon whisk.
Continue whisking over the simmering water until the mixture
is thick and foamy. Remove the bowl from the heat and
continue whisking until the zabaglione is completely cool.
Gently fold the zabaglione into the whipped cream and chill
for 30 minutes.
3. While the zabaglione is chilling, place the strawberries
in a large bowl. In a small saucepan, combine the vin santo,
honey, and sugar and bring to a boil. Stir to completely
dissolve the sugar, then cook the mixture until reduced
slightly. Pour the hot syrup over the fruit and toss to coat.
Spoon the fruit into dessert dishes or wine glasses and top
with a dollop of the zabaglione.
Makes 6 to 8 servings.
The Babbo Cookbook
April 2002
by Mario Batali
Clarkson Potter
STRAWBERRIES AND BALSAMIC VINEGAR
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
Toss strawberries, vinegar, sugar, and pepper in large bowl
to combine. Let stand 30 minutes, tossing occasionally.
This is wickedly simple and is gorgeous to serve. For grand
Italian restaurants, this is the equivalent of Cherries
Jubilee or Crepe Suzette. You can multiply this up to 6
servings.
------------------------------------------------------------
------------------------------------------------------------
STRAWBERRIES WITH ZABAGLIONE
1 cup strawberries, hulled and quartered lengthwise
2 tablespoons Marsala
2 large eggs
2 tablespoons sugar
Divide the strawberries and 1 tablespoon of the Marsala
between 2 goblets and let the strawberries macerate for
15 minutes. In a metal bowl whisk together the eggs and
the sugar, set the bowl over a saucepan of simmering
water, and whisk the mixture until it begins to thicken.
Whisk in the remaining 1 tablespoon Marsala, continue to
whisk the mixture until it is thick and foamy and registers
160 degrees F. on a candy thermometer, and spoon the
zabaglione over the strawberries.
Serves 2.
Gourmet
April 1992
------------------------------------------------------------
------------------------------------------------------------
Now here's another great idea...the combo! And you can make
it in advance with the splashiness at as the finale.
STRAWBERRIES WITH BALSAMIC ZABAGLIONE CREAM
Zabaglione
1 cup heavy cream
4 egg yolks
1/4 cup sugar
1/4 cup vin santo or marsala or sherry
1 tablespoon aged balsamic vinegar
1 pint ripe strawberries, cleaned & cut into 1/4-inch slices
1/2 cup vin santo or as above
1/2 cup honey
2 tablespoons sugar
1. To make the zabaglione: In a medium bowl, whip the heavy
cream to stiff peaks. Cover and refrigerate.
2. In a stainless-steel bowl, whisk the egg yolks with the
sugar, vin santo, and balsamic vinegar. Place the bowl over
a saucepan of simmering water or transfer to the top of a
double boiler and whisk vigorously, using a balloon whisk.
Continue whisking over the simmering water until the mixture
is thick and foamy. Remove the bowl from the heat and
continue whisking until the zabaglione is completely cool.
Gently fold the zabaglione into the whipped cream and chill
for 30 minutes.
3. While the zabaglione is chilling, place the strawberries
in a large bowl. In a small saucepan, combine the vin santo,
honey, and sugar and bring to a boil. Stir to completely
dissolve the sugar, then cook the mixture until reduced
slightly. Pour the hot syrup over the fruit and toss to coat.
Spoon the fruit into dessert dishes or wine glasses and top
with a dollop of the zabaglione.
Makes 6 to 8 servings.
The Babbo Cookbook
April 2002
by Mario Batali
Clarkson Potter