Zabaglione gelato
Description
We're known for our undying passion for ice cream. I dare you to find an Argentine who doesn't crave a scoop of creamy goodness, or hasn't ordered a late-night delivery at 2 AM. The culture of helado in my country is truly unique and unmatched.
Of all the flavors, sabayon is my absolute favorite. I judge an heladería (ice cream parlor) by its sabayon because achieving the perfect balance of alcohol and creaminess is trickier than it seems. But let's give it a try, here's my recipe.
Sabayon pairs beautifully with other desserts. Chocolate and sabayon are a match made in heaven, so serving a scoop of sabayon gelato with a warm chocolate brownie is one of the best desserts I can imagine. Sabayon also goes well with strawberries and walnuts, so a scoop of sabayon gelato topped with these would be perfect for a summer afternoon.
You can enjoy sabayon beyond gelato. If you do, I recommend making a coulis of berries or strawberries, placing it in martini glasses, adding a few drops of your best balsamic vinegar, and topping with the sabayon. Trust me, these glasses will be a symphony of sweet, sour, fresh, and creamy flavors. Chill the glasses for a few hours and you'll have a dessert that will impress and delight you and your guests.
Ingredients
Ingredients for the Zabaglione
Ingredients for the Chantilly
Instructions
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Prepare the Sabayon
Place the egg yolks, port, and sugar in a medium heatproof bowl.
Set the bowl over a saucepan of simmering water (not boiling) and whisk constantly for 20 minutes.
The mixture should thicken and become light and fluffy.
Use a thermometer to ensure the mixture reaches 80°C (175°F).
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Cool and Whip
Remove the bowl from the heat and transfer the sabayon to a separate bowl.
Using an electric mixer, beat the sabayon on high speed until it cools completely and forms stiff peaks.
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Make the Chantilly
In a separate bowl, beat the heavy cream and sugar until soft peaks form.
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Combine and Freeze
Gently fold the sabayon into the whipped cream.
Pour the mixture into a container and freeze for at least 3 hours.
Note
For a smoother sabayon, strain the mixture before chilling.
To make a mousse, freeze the sabayon for 2-3 hours instead of 3+.
Serve the sabayon with your favorite toppings, such as fresh berries, chocolate shavings, or nuts.
