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Michael Chiarello

Strawberries served with Honey Zabaglione

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Lighten Up!

  • Cook Time

    13 min

  • Level

    Intermediate

  • Yield

    6 servings

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Times:

Prep
15 min
Inactive Prep
30 min
Cook
13 min
Total:
58 min
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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.

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