From making the champagne cupcakes I had 6 egg yolks left over so decided I would make zabaglione. I had some double cream in the house but was wondering what to put in for the alcohol. I looked online for recipes and they said "marsala wine" and a few said "vermouth". I had no idea where I was going to get either of these things from but my husband said that Martini was vermouth (which he learned from James Bond *sigh*) and I happened to have some of that in the house. So Martini zabaglione was made. And it was AMAZING. If for what ever reason I happen to have some Martini and/or 6 egg yolks hanging round the house I'll defiantly be making it again.
INGREDIENTS:
(it made 6-just)
6 egg yolks
1/3 cup sugar
1 cup Martini
1 teaspoon cinnamon
splash of vanilla extract
284ml double cream (obviously doesn't need to be EXACTLY 284ml of cream but that is how big the Elmlea pots are so it's a rough guide really)
METHOD:
Half fill a large saucepan with water and bring to the boil and reduce to a simmer.
Put the egg yolks, sugar, cinnamon, vanilla extract and Martini in a large stainless steel bowl
Put the stainless steel bowl onto to the simmering pan (the water should not be touching the bottom of the bowl) then whisk the mixture for all it's worth for a good 10 minutes making sure the water doesn't boil.
It should look like this:
Take the bowl off for the mixture to cool but stir occupationally so it doesn't stick to the bowl
Whisk the cream in a separate bowl until it's stiff
When the custard as cooled a little add 3/4 of the cream to the custard mix and stir in gently
Spoon equal amounts into glasses
Add a spoon of the left over cream to each
Put them in the fridge to cool
And wow! That's all I can say about it!!
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