Zabaione (Italian pronunciation: [dzaba'jo:ne]; written also or zabaglione [dzaba?'?o:ne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc. in a champagne coupe. In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling).
The dessert is popular in Argentina and Uruguay, where it is known as sambayón. It is a popular ice cream flavour in Argentina's ice-cream shops. In Colombia, the name is sabajón. In Venezuela there is also a related egg-based dessert drink called ponche crema. This is consumed almost exclusively at Christmas time.
Video Zabaione
Preparation
Classical zabaione uses raw egg yolks, but today many may prefer to cook the custard in a bain-marie. It can be finished with beaten egg white (meringue) or sometimes with whipped cream.
Occasionally, the wine is omitted when the dish is served to children or those who abstain from alcohol. It is then in effect a very different dessert. It may then be sometimes flavoured with a small amount of espresso.
Maps Zabaione
French cuisine
The French adopted the recipe as part of their system of sauces in the 1800s as a dessert cream called sabayon. By the 20th century the name sabayon was also used to describe savory broths and yolk-based sauces.
In popular culture
Ernest Hemingway mentions the dessert in his 1929 novel A Farewell to Arms.
Philip Roth mentions it in his 1997 novel American Pastoral.
See also
References
External links
- Zabaglione on h2g2
Source of article : Wikipedia
0 Comments