Best Oranges Gratinéed With Zabaglione Recipes

FRESH ORANGES WITH ORANGE ZABAGLIONE

Steps:

• Arrange orange slices in 6 dessert dishes or in a large pretty serving bowl for buffet style service. Chill while preparing zabaglione.
• For zabaglione: Combine yolks and sugar in top of a double boiler and beat with whisk or electric mixer until thick and lemon colored.
• Set pan over simmering water.
• Gradually add orange juice and liqueur, beating constantly until thick.
• Spoon over orange slices in individual serving dishes.
• Sprinkle with toasted almonds and serve.

ORANGE ZABAGLIONE

Steps:

• Whisk the egg yolks, egg, sugar, orange juice and sherry in the top of a double boiler until light and creamy. Place over simmering water. Cook for 10 minutes or until thickened, whisking constantly. The mixture will foam up before thickening.
• Pour into 6 glasses and serve immediately or place the top of the double boiler over a bowl of cool water and whisk until cool. Fold in the whipped cream and chill until ready to serve.

VIN SANTO ZABAGLIONE WITH ORANGE AND GRAPEFRUIT

Steps:

• Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
• Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
• Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.

CHEF JOHN'S ZABAGLIONE

Steps:

• Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
• Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
• Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
• Spoon custard over the strawberries. Serve while custard is still warm.

ORANGES GRATINéED WITH ZABAGLIONE

Steps:

• 1 Preheat the broiler. Arrange the orange slices in a flameproof baking dish, overlapping slightly. 2 Prepare the zabaglione: Fill a small saucepan or the bottom of a double boiler with 2 inches of water. Bring it to a simmer over low heat. In a bowl larger than the rim of the pan or the top of the double boiler, combine the egg, yolks, sugar, and Marsala. Beat with a hand-held electric beater until foamy. Place over the pan of simmering water. Beat until the mixture is pale-colored and holds a soft shape when the beaters are lifted, about 5 minutes. 3 Spread the zabaglione over the oranges. Put the dish under the broiler 1 to 2 minutes or until the zabaglione is browned in spots. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ZABAGLIONE WITH POACHED DRIED APRICOTS AND CURRANTS

Steps:

• Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.

ZABAGLIONE

Steps:

• 1 In the bottom half of a double boiler or in a medium saucepan, bring about 2 inches of water to a simmer. 2 In the top half of the double boiler or in a heatproof bowl that fits comfortably over the saucepan, beat the egg yolks and sugar with a hand-held electric mixer on medium speed until light, about 2 minutes. Blend in the Marsala. Place the mixture over the simmering water. (Do not allow the water to boil, or the eggs will scramble.) 3 While it warms over the simmering water, continue to beat the egg mixture until it is pale yellow and very fluffy and holds a soft shape when dropped from the beaters, 3 to 5 minutes. 4 Spoon into tall goblets and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.