free to be bree.

I'm Bree. I'm a 26 year old Jersey girl, and I'm here to dazzle you with my cupcakes! Well, maybe not "dazzle" exactly, but I do tend to brag about my cupcake endeavors quite a bit. I'll also throw in some random "things going on in my life" posts from time to time. Enjoy!
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First dessert of 2012: Zabaglione!!! (zah-bahl-YO-nay) In getting in touch with my Italian roots, I decided to (quite literally) whip up this custard-like dessert. And since one of the main ingredients is champagne, I also felt it was occasionally appropriate. Since we had 11 people for dinner, I doubled the recipe, and ended up with a total of ~14 servings (2 ice cream-scoopfuls per serving) Here is my recipe (as doubled): (adapted from Simply Recipes): Zabaglione Recipe INGREDIENTS 12 egg yolks 2/3 cup sugar 1 1/2 cup Moscato Spumante champagne Vanilla extract, to taste (I probably used about 1 1/2 tsp) 2 cup heavy cream, whipped 2 containers strawberries, sliced METHOD 1 Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add vanilla extract to the yolk mixture. Pour in the Moscato. 2 Fill a pot about 2 inches deep with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture. Using an electric hand-mixer for this step would make it about 10 times easier. I, on the other hand, whisked by hand. 3 Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container. 4 Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add about half the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve the rest of the whipped cream to serve on top. Ladle the zabaglione into individual dishes over top of sliced strawberries. Top with a dollop of whipped cream. **Note: Even when serving the cooled version with some whipped cream folded in, the zabaglione should still have a fairly runny consistency.

First dessert of 2012: Zabaglione!!! (zah-bahl-YO-nay)

In getting in touch with my Italian roots, I decided to (quite literally) whip up this custard-like dessert. And since one of the main ingredients is champagne, I also felt it was occasionally appropriate. Since we had 11 people for dinner, I doubled the recipe, and ended up with a total of ~14 servings (2 ice cream-scoopfuls per serving) Here is my recipe (as doubled): 

(adapted from Simply Recipes): 

Zabaglione Recipe

INGREDIENTS

  • 12 egg yolks
  • 2/3 cup sugar
  • 1 1/2 cup Moscato Spumante champagne
  • Vanilla extract, to taste (I probably used about 1 1/2 tsp)
  • 2 cup heavy cream, whipped
  • 2 containers strawberries, sliced

METHOD

1 Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add vanilla extract to the yolk mixture. Pour in the Moscato.

2 Fill a pot about 2 inches deep with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture. Using an electric hand-mixer for this step would make it about 10 times easier. I, on the other hand, whisked by hand.

3 Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

4 Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add about half the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve the rest of the whipped cream to serve on top.

Ladle the zabaglione into individual dishes over top of sliced strawberries. Top with a dollop of whipped cream.

**Note: Even when serving the cooled version with some whipped cream folded in, the zabaglione should still have a fairly runny consistency.

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