Zabaglione gelato
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.
- 6 Egg yolks
- 90 grams Sugar
- 100 milliliters Tawny Port
- 400 milliliters Cream (The fatter the better)
- 50 grams Sugar
- 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).
- 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.
- Make the Chantilly
In a separate bowl, beat the heavy cream and sugar until soft peaks form.
- Combine and Freeze
Gently fold the sabayon into the whipped cream.
Pour the mixture into a container and freeze for at least 3 hours.
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.
Calling all busy bees and flavor explorers! I'm a trilingual whirlwind (Argentina born, Brazilian by blood, and currently living it up in Brussels, Belgium). Don't let the fancy titles fool you, I'm a corporate girly by day and a passionate home cook by night (well, most nights – adulting is hard!). While I may not be a chef, I'm on a mission to conquer quick, home made, and delicious meals for myself and my partner. My travels and amazing colleagues from all corners of the globe have filled my recipe book with a rainbow of flavors, but you'll often find me dipping into my Argentinian and Italian roots for inspiration. So, buckle up and get ready for a culinary adventure – with a healthy dose of practicality for busy folks like us!