Recipes : Strawberries served with Honey Zabaglione : Food Network

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Strawberries served with Honey Zabaglione
Recipe courtesy Michael Chiarello

Ingredients
Zabaglione:
2 egg yolks
1/2 cup honey
1 cup dry Muscat white wine
3/4 cup lowfat yogurt

2 pints fresh strawberries, hulled and sliced

Make the zabaglione:

Directions

In a large stainless-steel bowl or the top pan of a
double boiler, whisk the egg yolks with the honey until blended. Set the bowl
over--not touching--simmering water and whisk vigorously until the mixture
lightens in color and thickens and the whisk leaves a trail, about 3 minutes. Add
the wine and continue whisking constantly until the mixture is pale, thick, and
greatly expanded in volume, about 10 minutes. The mixture will curdle if it gets
too hot, so whisk it off the heat for a few seconds if you fear the eggs are
cooking too fast.

When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer
the bowl to a larger bowl filled with ice water to cool the zabaglione quickly.
When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to
2 days.
Serve fresh strawberries on plates and put a dollop of zabaglione

alongside.