I found this recipe in a Cooking Club of America cookbook that spotlights cooking for two. I'll be honest when I tell you that the photo sold me on this one. I may try it this weekend. We have seen this made countless times on the Food Network and the Cooking Channel and I have ordered it in restaurants but I have never made it myself. Promise to take photos when I do try the recipe.
I am also going to make an effort, going forward to post nutritional information on my recipes. I think it's ironic that I decide to start this initiative with a rich custardy (is custardy a word?) dish but it is what it is.
Enjoy!
Sabayon
3 egg yolks
1/4 C. sugar
1 C. whipping cream
2 tbsp. dry Marsala wine
2oz. bittersweet chocolate, finely chopped
Sauce
1/4 C. whipping cream
2oz. bittersweet chocolate, chopped
In a medium stainless steel bowl, combine egg yolks and sugar; beat with wire whisk until light and creamy. Add 1/4 C. of the whipping cream and the Marsala; mix well.
Place bowl over a saucepan of barely simmering water. Bowl should not touch the water. Cook 7 to 10 minutes, whisking constantly, until mixture is thick and foamy and temperature reaches 160 to 165 degrees. Turn off heat; remove bowl. Add finely chopped chocolate; stir gently until melted. Refrigerate until cool.
Meanwhile, line bottom of 4 1/2 C. ramekins with parchment paper. In medium bowl, beat remaining 3/4 C. whipping cream until soft peaks form. Gently fold whipped cream into cooled chocolate mixture. Spoon into ramekins. Cover; freeze at least 4 hours or up to 24 hours.
To make chocolate sauce, in a small saucepan, combine 1/4 C. cream and chopped chocolate; cook over low heat, stirring until melted.
To serve, unmold frozen sabayon onto individual dessert plates. Let stand 5 to 10 minutes to slightly thaw. Drizzle with chocolate sauce and serve.
Per serving: 450 calories, 35.5g. total fat (20.5g. saturated fat), 240mg. cholesterol, 35mg sodium, 1.5g. fiber
No comments:
Post a Comment