COLD RUM VANILLA ZABAGLIONE WITH FRUIT

COLD RUM VANILLA ZABAGLIONE WITH FRUIT (for six)

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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)

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  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.

from The Best of Gourmet, 1989

 

SERVE WITH:  Simple almond biscotti

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