Whip It Up

When I started this blog, little did I realize that I was going to open each post with a brief intro and some chat relating to whatever recipe I write. I truly wonder if people actually read this. But, here I am 50 posts(!) later and now I must write about todays recipe: Zabglione with Berries. Ugh. Well, I suppose I have to think of something. Hold on. Let me think for a second. Wikipedia search maybe? Nah. I'll wing it.

I demonstrated this recipe earlier this week at a cooking class and I could tell the ladies watching me looked nervous as I whipped this dessert. They asked me, "Are you serious?"

It is true it takes a bit of work, however, if you have a hand mixer that you can use: this is the time. If you are brave enough to go for it with some gusto good for you. All I can offer to help is two words: figure eight (if you are unsure what this means, then use a hand mixer).

This morning on my way to work I listened to an interview with La Dolce Vita star David Rocco from the food network. Sounds like a nice guy who stumbled onto a great gig. Anyways, he went on about getting involved with your ingredients and some silly zen notion that food will taste better when you get your hands dirty. I guess there is some truth to this but some things you don't have to do by hand if you don't want to or if you are simply physically unable to. You want to make a glossy meringue by hand then be my guest. Are you comfortable enough rolling out pasta with a rolling pin or would you prefer sing a pasta roller? For this recipe, you are better off using a hand mixer unless you have been shown the best way of aerating egg yolks.

Trust me. You'll thank me later.

Zabaglione with Strawberries
4 Egg Yolks
200 ml White Wine or Sparkling White Wine
250 g Sugar
15-20 Strawberries, halved
Juice from 1 Lemon
200 ml Whipping Cream
Ice for Ice Bath
12 Biscotti
Mint for Garnish

Using an electric mixer, whip cream to stiff peaks. Reserve.

In a sauce pan, bring a little water to a simmer.

In a bowl, combine yolks, wine and sugar and lightly whisk.

On simmering water, whisk with a hand mixer the egg mixture until it triples in volume. After 10 minutes, place mixture into an ice bath and whisk for another 10 minutes.

Combine with cream by carefully folding into the mixtures.

Serve immediately with berries and biscotti. Garnish with mint.

Serves 6.

Variation: This is a base that you can expand on. Instead of wine, use Frangellico and garnish with hazelnuts or something like that.

A Humble Chef's tip: throw away your hand mixer and get your hands dirty! Food will taste so much better once you become one with your ingredients. Close your eyes and feel the gooey egg yolks coat your figures before you eat them. Trust me. You'll thank me later.

A Humble Chef's test: just checking to see if you actually read my intro.