Zabaglione is similar to custard but is made with only egg yolks, sugar, and ?avoring; no milk or cream is used. The yolks are whisked over a double boiler and incorporate a lot of air, becoming creamy, rich, and ?uffy. The traditional ?avoring for zabaglione is Marsala wine. When possible, I like to use a spirit made from the same fruit I will serve it with instead, to intensify the experience. This dish is spectacular when Italian plums are in season. Italian plums are a small and oval shaped, and are ? rm enough to stand up to a little cooking. If you can
- 12 Italian plums, halved and pitted -
- 6 tablespoons sugar -
- 4 large egg yolks -
- 1⁄4 cup plum brandy (Slivovitz) or grappa mixed with 1⁄4 cup water, or 1⁄2 cup Marsala wine -
- Kosher salt -
1. Heat the oven the to 400°F. Place the plums on a rimmed cookie sheet (lined with parchment paper for easier cleanup) and sprinkle with 2 tablespoons of the sugar. Roast until the plums are browning and tender but not falling apart, about 15 minutes.
2. Bring about 2 inches of water to a bare simmer in a saucepan over medium-high heat. Reduce the heat to maintain a bare simmer. Combine the egg yolks, the remaining 4 tablespoons sugar, the plum brandy mixture, and a pinch of salt in a round-bottomed metal mixing bowl; whisk thoroughly.
3. Set the bowl over the simmering water—the base of the bowl should not touch the water—and whisk continuously. The egg yolks will begin to froth, lighten, and grow greatly in volume. If you sense that the yolks are at risk of scrambling, quickly remove the bowl from the heat and whisk to cool slightly, then continue. When soft peaks form, after 5 to 10 minutes, the zabaglione is done. Transfer to a clean bowl, cover, and refrigerate.
4. To serve, place 6 plum halves in the bottom of each glass. Give the zabaglione a quick whisk and spoon it on top of the plums. Serve immediately.
This recipe appears in Michael Natkin's Herbivoracious, A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes.