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Recipe and photo are courtesy of Diane Rodriguez of Pleasanton, CA.
Diane says, "I love Zabaglione, but using the normal method of whisking the egg yolks
in a bowl over simmering water can be tricky. If you are not careful,
you will end up with scrambled eggs! For me, making it in the food
processor is much easier. I use whole eggs instead of just the yolks
and more cream to give it stability."
More delicious
Puddings, Creams, and Custard Recipes and more
Mango Recipes.
Mango Zabaglione Recipe - Food Processor Method
Recipe Type:
Puddings, Creams & Custards,
Mango,
Desserts
Yield: 4 servings
Prep time: 20 min
Ingredients:
1 cup heavy whipping
cream
1 large ripe mango, peeled and coarsely diced
1 teaspoon freshly-squeezed
lime juice
2 large
eggs
1/2 cup granulated
sugar
1/4 cup fruity white wine (Sauvignon Blanc, Riesling, Pinot Gris, etc.)
1 tablespoon white rum
Preparation:
In your food processor, beat the cream, using the metal blade, approximately 35 to 40 seconds or until thickened. Empty
the whipped cream from the processor bowl into another bowl and place in the refrigerator.
Place the diced mango into the processor bowl and puree approximately 1 to 2 minutes or until it is completely smooth.
Scrape the sides of the bowl. Add the lime juice and process again for at least another minute.
Add the eggs and process for approximately 45 seconds. Scrape down the sides of the bowl; set aside.
In a small saucepan over medium heat, stir
together the sugar and the wine. Bring to a boil, stirring to dissolve the
sugar and making a syrup; remove from heat. With the processor running,
slowly and carefully pour the hot syrup through the feed tube. Process for
approximately 30 to 45 seconds. Add the white rum and process an additional
20 seconds more; set aside.
Remove the chilled whipped cream from the
refrigerator. Gently spoon it over the pureed mango mixture. Pulse the
processor until the cream just disappears and is blended in with the mango.
Remove the zabaglione from the processor and transfer to a large bowl. Cover
with plastic wrap and refrigerate for at least 8 hours or overnight.
NOTE: The zabaglione will not hold for more than 2 days.
When ready to serve, gently spoon the Mango Zabaglione into wine goblets. Garnish with fresh berries of your choice or fresh mint leaves.
Makes 4 servings.
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