Zabaglione Freddo
1 sm. lemon (rind),
finely gated
1T.lemon juice
1T. tap water
1 1/3 tsp. unflavored
gelatin
8 egg yolks
1/2 C. granulated
sugar
1 1/3 C. dry Marsala
or white wine
2 T. boiling water
1/4 C. cognac
2 C. heavy cream
Mix rind and juice in
small cup and set aside. Place cold water in small
custard cup and sprinkle the gelatin over top; set
aside. In a small bowl of an electric mixer beat
yolks and sugar at high speed for 5 minutes until
pale and thick. On lowest speed add marsala,
scraping the bowl with a rubber spatula and beating
only until incorporated. Transfer the mixture to
the top of a large double boiler or any bowl with at
least a 10 cup capacity. Place over a little hot
water on low heat. Beat with a portable electric
mixer or Wisk for about 10 to 15 minutes or until
the mixture has a soft shape when beaters are
raised. Immediately transfer to a large bowl of an
electric mixer. Add boiling water to soften gelatin
and stir until dissolved. Add gelatin to egg yolk
then beat to mix. Remove from mixer add lemon juice
and rind mixture and gradually add cognac. While
folding gently with a spatula. Set aside and cool.
Meanwhile in a chilled bowl with chilled beaters
whip the cream until it holds it's shape. Fold
about 1/2 the egg yolks into whipped cream and then
fold the cream into the remaining egg yolks.
Transfer to a wide mouth pitcher, pour into 8 to 10
wine glasses. Cover with plastic wrap. Refrigerate
6 to 8 hours.
Pia Lordi
Anna Bio
