White Chocolate Parfait with Flambéed Cherries
November 13th 2007 10:14
About sabayon (Zabaglione)
Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes one of cream, mascarpone, or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, while its real Italian name is zabaione (or zabajone, which is an archaic form). It is also popular in Argentina, where it is known as sambayón. In Colombia, it’s known as sabajón. In Venezuela, a related egg-based dessert drink is called ponche de crema.
Zabaglione originated in Venice when this city ruled the Adriatic. Originally, sweet Cyprus wine was used, but with the retreat of the Venetian Republic, Marsala wine began to be used instead. Another change in the recipe is the use of sugar instead of honey, the original ingredient.
Classical zabaglione uses raw egg yolks, but today many may prefer to prepare it in a bain-marie. However, it is often recommended to use a simple double boiler with a heat resistant bowl suspended above the water and to barely simmer to avoid scrambling the eggs. Beaten egg white is also widely replaced by whipped cream. Occasionally, the wine is omitted when the dish is served to children or nondrinkers.
Makes 10 parfaits, 95 gm /3 oz each
300 gm / 10 oz fresh cherries, drained
60 gm / 2 oz sugar
2 gm / ½ teaspoon vanilla extract
150 gm / 5 oz port wine
10 Baked disks of chocolate meringue 2½-inch / 6-cm in diameter
110 gm sugar
75 gm / 2.5 oz water
120 gm / 4 oz egg yolks
150 gm / 5 oz white chocolate, chopped
375 gm / 12 oz heavy cream
chocolate curls as needed
pistachios as needed
For the chocolate meringue
250 gm / 8 oz egg whites
250 gm / 8 oz fine granulated sugar
125 gm / 4 oz cocoa powder
250 gm / 8 oz confectioners’ sugar
1. Prepare the baked chocolate meringue disks, with the whip attachment; beat the egg whites first at medium speed, then at high speed, until they form soft peaks.
2. Add the granulated sugar, a little at a time, with the machine running. Whip until stiff.
3. Sift the confectioners’ sugar twice with the cocoa powder.
4. Stop the machine. Fold in the cocoa powder and sugar with a spatula..
5. Mark circles of 2½-inch / 6-cm in diameter on a sheet of parchment.
6. Using a pastry bag, pipe the chocolate meringue in a spiral to fill circles.
7. Bake at 100ºC until crisp but not browned.
8. Cool the meringues, then remove them from the parchment. Be careful, because they may be fragile.
9. Prepare the cherries: Pit the cherries and place them and the sugar in a saucepan. Heat gently until liquid begins to cook out of the cherries. Continue to heat until the liquid is almost evaporated. Add the vanilla and the port. Place over high heat and flambé to burn off the alcohol. Continue to cook, lightly covered, over low heat until the juices are thick and syrupy. Drain the cherries and set aside. Reserve the syrup.
10. Set 2¾-inch / 1-cm ring molds on a tray. Place a disk of baked Chocolate Meringue in the base of each.
11. For the parfait, dissolve the sugar in the water and bring to a boil.
12. Whip the egg yolks until light and gradually whip in the hot syrup. Continue whipping until cool.
13. Melt the white chocolate over a hot water bath.
14. Quickly mix the chocolate into the egg yolk sabayon. Do not overmix, or the sabayon may fall.
15. Whip the cream and quickly fold in.
16. Without delay, fill the molds about two-thirds full. Place 6-8 cherries in each one, pushing some of them down into the mix. (Reserve the remaining cherries and syrup to serve with the parfaits.) Fill to the top with parfait mix and level the tops. Freeze for at least 1 hour or until firm.
17. To serve, unmold by lightly warming the mold and lifting off. Top with chocolate curls and pistachios and a few cherries. Spoon some of the cherry syrup and a few more cherries onto the plate.
Cherries packed in syrup may also be used. Morello cherries (griottes) are especially good in this preparation.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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