Learn how to make Zabaglione! Go to foodwishes.blog... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy, warm Italian custard & fruit dessert recipe!
@@Sana12136 Juice. He talks about it in the blog post. "You may need to change the garnish, but things like coffee, fruit juices, and pretty much any other liquor, or liqueur, will work with this technique."
You were right about that. So, if someone has an electric stove, as opposed to a gas stove, they would have to go with a bain marie (bowl over simmering water)? Regardless, that was amazing how you did it without a bain marie. Looks awesome.
+Food Wishes Yaaay! My grandad has this in a book I have next to me, but he was saying it was hit and miss! So I think I will secretly follow your recipe if I am asked to make it... (I think videos make it easier to not make scrambled eggs)
made this with a mixture of dark rum and orange juice instead of wine and served it over blueberries. turned out fantastic and I’ll definitely be using this technique again
I made this. Didn't use simmering water method. Did Chef John's method with regular wisk. Didn't have white sugar, used dark brown, used a sweet red wine I had in my fridge. Didn't have fresh fruit so mixed in a tiny amount of sour cherry preserve. I really really liked it. But oh my it was BOOZY. Whoo felt like sleeping afterward.
Chef John, you are not merely a chef extraordinaire, but a philosopher of the senses culinary and gastronomic on the level of Brillat-Savarin. Your videos will someday be collected and published in The Library of America.
I just made this with blackberries and juice instead of wine. It turned out really well, but my kids didn't like it as much as I did, so I ate theirs. I doubled the recipe and have an element burner, so I had to figure out what the right temperature was. and I ended up stirring it for about half an hour but it turned out really well. 10/10. Will make again.
This has to be the best cooking/food related channel on youtube.. Its fun, fast and diverse. I can watch these vids for hours. Chef john never gets boring, compared to the most overstretched recipe vids. You are the best Chef john!
+meadslosh, long ago my friend asked me every year to join her at the Valentine's Sex party, every year I declined. Finally I said, "Hey, I don't want to go to some hookup party just because I'm alone". She looked at me, starting laughing, "It's a Valentine's Sucks Party you dope"! Yep, I'm a gonna make Zabagalona so I don't feel quite so alonna this year. Then cuddle with my kitty cat! Yummy, Chef John!
My late husband tried to make these from memories of his grandmother making it for him as a child in Naples, Italy.. it was good, but ican’t wait to try this
This is hands down my favorite dessert served at the 13 Coins restaurant, in Seattle. They do the eggs in special copper pans, with round bottoms, over an open flame, and it just magically turns into this luscious, frothy egg custard. Also, the 'recipe' they use is based on 'half an egg shell'! So, 3 eggs, then use half of an egg shell to measure 3 half eggs shells of sugar, and half an egg shell of Gran Marnier liqueur. (The Gran Marnier is an awesome addition, both aroma and taste wise!) And, they then put blueberries in the bottom of a tall wine glass and drizzle the frothy, hot egg custard over the whole thing. O M G! To die for! (it's best to order this dessert if you can get a seat at the Chef's Bar, at the 13 Coins. This way, you can see the whole 'show' of the chefs making this amazing concoction!)
Chef John, I absolutely love your sense of humour.... 'Fill to humanly possible' hehe.. That means 'Until it threatens to spill over the edges'. I love it.
Double boilers are not sexy.You are right but you knew this. Love this channel. My entire Thanksgiving was based on your videos. Thank you for teaching me to be a better cook than I really am.
+JA DE Don't feel ridiculed, the answer that popped in my mind was, "that sounds like making tomato soup without tomatoes", because burger to me personally is synonymous with meat patty.
+CologneCarter Savory patty with protein to be eaten in a bun, then. Burger seems like a fine way to abbreviate that to me, but I guess different places use different food terminology
Tremolo Don't worry about it. In German supermarkets I come across vegan wieners. That sounds even weirder to someone who eats meat. Thinking about it, things wouldn't spark my funny bone, if those vegan food items had a name that would clearly identify them without implying "I am disguised as meat, but I am not". When I was teenager I grew fond of breaded and pan fried slices of root celery. I myself called if fried celery. For some strange reason my friends called it celery schnitzel. Schnitzel is like steak a name of a meat item.
Perhaps adding bits of Milka strawberry chocolate bar on top would enhance this recipe? I have made this numerous times as you have instructed and it is fabulous. Probably one of my favorite dessert.
OMG this dessert was so delicious. I recommend serving with a lemon dipper cookie. The blend of the lemon cookie, strawberry syrup and the custard was a delightful mixture.
on Saturday I must prepare this nice dessert the 5th time. :-). Everybody loves it. With soyamilk it becomes very, very fluffy. Each type of milk is possible and each time we love it. Now it is our favorite dessert. Thanks a lot for the recipe and the kind of preparing. It is done so fast. Exactly 7 minutes!
+Cloud Something sour, NOT sweet. This recipe already has sugar in it, and adding more sugar might make it overly sweet. The problem is that the closest approximation is something like water with lemon juice, which isn't too tasty. I suggest just sucking it up and making it with the wine, since that's how its traditionally made. In a recipe with so few ingredients, the individual ingredients and their quality are incredibly important.
At the 13 Coins, in Seattle, they use round bottomed copper pots, with long handles, and whisk the egg/custard directly over a decent size open flame. Very fast! But, they use the egg shells as a 'measure' device... one egg yolk, half a shell of sugar, half a shell of Grand Marnier. It's pretty impressive, actually..... but, that's part of the fun of going to the 'Coins!
I love you, Chef John. I have never made this but will. And therefore I get to purchase a torch!! My husband will say "more kitchen stuff?? Where will you put it?" In the freezer? Under the bathroom sink? The crock pots are in the linen closet, the deep fryer is in the garage, the Instant Pot lives on the kitchen counter...
+k lincoln On the blog he says you can use a quarter cup of any liquid, adjusting the sugar up or down depending on the sweetness of the liquid itself.
+k lincoln The coffee Roua suggested is a great idea.. if you want to try for something closer to the flavor it would have with wine, I'd suggest diluted sweet vinegar.. either balsamic or rice wine.
+pknikplays he's talking about people in polygamous relationships, aka relationships that involve more than two people (or in this case specifically three). they're obviously not as common as monogamous relationships hence why it's a small percentage
Chef, you are the Al Capone of your zambaglione -- capo di tutti capi! The first time I tried it with a double-boiler, it took me a half hour with my wife laughing in the background.
