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Champagne Zabaglione W/ fresh fruit compote Recipe

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This recipe for Champagne Zabaglione W/ fresh fruit compote is from The Schultz Family Reunion 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup dry champage or other
sparkling wine
3/4 c. powdered sugar
5 large egg yolks
2 tbsp. light corn syrup
6 tbsp. chilled whipping cream
Directions:
Directions:
Whisk champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over sausepan of simmering water (Do Not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160ºF about 10 minutes. Remove from water.
Using electric mixer, beat zabaglione until completely cool, about 5 minutes.
Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. Stir lightly to loosen texture before serving.

Fruit Compote:
2 large oranges
1/2 sm. pineapple, peeled, cored
2 cups sliced strawberries
2 kiwis, peeled, sliced into rounds
1 pear, peeled, cored and diced
6 tbsp. chilled champagne
whole strawberries
Prepare fruit & combine in medium bowl. Mix in oranges. Spoon fruit into stemmed glasses. Pour 1 tbsp. champagne over fruit in each goblet. Top with zabaglione. Garnish each with a whole strawberry, and an almond cookie or shortbread on the side.
Personal Notes:
Personal Notes:
This was one of the first "gourmet" type of desserts I made in my cook class!

 

 

 

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