Photo: Berries with Italian Custard Recipe
Ingredients
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/4 cup port
- 1/4 cup plus 1 tablespoon sugar
- 4 large egg yolks
Directions
Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract.
In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione.
Bring a small pot of water to a boil over medium heat. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes. Remove from the heat.
Divide half the berries among 4 serving glasses. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately.
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By thekarpiuks
Indiana
on September 25, 2011
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I saw the episode this was on and Sandra's custard looked more like the consistency of vanilla pudding, but mine turned out a bit off. It also started to "cook" on the side of the bowl. I don't know if I beat it too long over the heat or if my heat was too high or too low. The recipe didn't get too specific so I just followed as best I could. It tasted more like an undercooked souffle that was still liquidy in the center.
Read all 1 reviews