| Cuisine: Italian | Type: Dessert | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 pint fresh strawberries, rinsed and destemmed 4 sprigs fresh mint Zabaglione: 4 egg yolks 1/3 cup sweet Marsala wine 1/3 cup granulated sugar Tuiles: 2 Tbs unsalted butter 1/2 vanilla bean, pulp 1 egg white 1/6 cup granulated sugar (what is this in Tbs?) 1/6 cup all purpose flour, sifted (what is this in Tbs?) |
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Instructions:
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1. For zabaglione: combine all ingredients and whisk together in a bowl over a simmering water bath. Cook until thick and incorporate as much air as possible. Serve while warm. 2. For tuiles: melt butter with vanilla bean and cool. Whip egg whites to soft peaks then add sugar gradually. Mix in cooled butter then fold in flour until combined. Refrigerate for 1 hour. 3. Spread into thin disks using about 1 Tbs of dough on Silpat. Bake at 350°F for approximately 8 minutes. Remove from tray immediately and shape to your preference, then cool. (A popular shape is to drape the "tile" over a rolling pin to form a saddle shape. They can also be rolled into tubes.) 4. Place 8-10 strawberries in a single-serving dish, cover with about 1/2 cup of the zabaglione, garnish with fresh mint and tuiles. |
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Related recipes:
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None |
2001-03-11