Summer is upon us and my thoughts have turned to berries, and cherries, and luscious stone fruits. I love to combine the sweetest fruit of the season with a simple yet elegant sauce such as Italian zabaglione (or sabayon, as it is known in France).
It's traditionally made with Marsala wine, but I like using Champagne or Moscato d'Asti in its place for a lighter flavored sauce.
Having had such great luck making lemon curd, bearnaise sauce, and creme anglaise in my water oven, I was pretty confident that the technique would also work for zabaglione.
Only one way to find out... So I threw the three (yup, just 3) ingredients in a zip-lock bag, squeezed out the air, and popped it into my SousVide Supreme. Fifteen minutes later I had a perfect zabaglione without any effort whatsoever.
Another triumph of the sous vide technique, but sadly my kitchen was bereft of fruit or berries that day. And although the zabaglione tasted delicious by the spoonful, it seemed a tad too indulgent for someone always fighting the battle of the bulge.
Instead, I quick chilled the sauce for another day. Although zabaglione is traditionally served warm - and I think tastes best at that temperature - I didn't feel like reheating my sauce the next day.
So I folded some whipped cream into the chilled zabaglione. Then I alternated layers of raspberries and zabaglione in a pretty goblet and voila: an oh-so-easy adult dessert with just a subtle hint of boozy flavor. Two sauces in one, and yummy either way.