COLD RUM VANILLA ZABAGLIONE WITH FRUIT (for six)
1 vanilla bean, split lengthwise
½ cup plus 2 tablespoons dark rum
1 envelope unflavored gelatin
6 large egg yolks
¼ cup plus 1 tablespoon sugar
1 cup heavy cream
1 cup raspberries
1 cup seedless green grapes, halved
1 cantaloupe, seeds discarded and the flesh scooped into balls with a melon ball cutter (about 1-1/2 cups)
- In a small bowl let the vanilla bean soak in ½ cup of the rum for 20 minutes, scrape the seeds from the bean into the rum, and reserve the pod for another use (such as vanilla sugar) if desired.
- In a small saucepan combine the remaining 2 tablespoons rum with 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften while preparing the zabaglione.
- In a large heatproof bowl with an electric mixer beat the yolks, beat in the sugar and a pinch of salt, and beat the mixture until it is very thick and pale. Set the bowl over a saucepan of simmering water and beat the mixture for 1 minute. Add the vanilla-flavored rum in a slow stream, beating constantly, and beat the mixture at high speed for 7 to 10 minutes, or until it is very light and thickened and the beater leaves a pattern in its wake. Remove the bowl from the pan and beat 1 minute more.
- Heat the gelatin mixture over moderately low heat, stirring, until the gelatin is dissolved and beat it into the vanilla-rum mixture, beating until the mixture is combined well. In a chilled bowl with the beaters, cleaned, beat the cream until it barely holds stiff peaks and fold in the vanilla-rum mixture gently but thoroughly. Pour the zabaglione into a 1 quart decorative mold, rinsed in cold water but not dried, and chill it, covered, for at least 3 hours or overnight.
- Dip the mold into a larger bowl of warm water for 20 seconds and invert the zabaglione carefully onto a chilled serving plate. In a bowl toss together the raspberries, grapes and cantaloupe and spoon the fruit in the center and decoratively around the edge of the zabaglione.
SERVE WITH: Simple almond biscotti