Zabaione

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	Hazelnut Zabaione Semi Freddo This has to be one of our favorite desserts, after blackberry pie of course. Toasted hazelnuts, frozen custard and this elixir of chocolate, espresso and Marsala are to die for. One bite and you are whisked away to Italy. You can make the simple syrup a few weeks ahead of time. You can make the zabaione a month ahead of time and freeze it and the chocolate sauce holds in the refrigerator for a day, and then you stir in the butter just before serving. So while this looks like a lot of work, you can do quite a bit ahead of time if you choose which is nice. This recipe also doubles nicely. Here are the ingredients for each component: Zabaione 1 cup heavy cream, chilled 1 Tbs. sugar 4 Tbs. water 3 Tbs. sugar 1 ¼ cup (4 ½ oz.) hazelnuts, toasted and skinned 2 Tbs. sugar 6 large egg yolks ¼ cup dry Marsala ¼ tsp. vanilla extract Chocolate Marsala Sauce 1 ½ Tbs. instant espresso coffee granules ½ cup boiling water 1/3 cup dry Marsala 4 oz. bittersweet chocolate 5 tsp. sugar 2 Tbs. unsalted butter Garnish 1/3 (1 oz.) hazelnuts, toasted, skinned and coarsely crushed Making the Zabaione: Combine the cream and the 1 tablespoon sugar in a medium bowl, and whip to soft peaks. Refrigerate until ready to use. Next you make what is called a ‘simple syrup’ or sugar water. Combine the water and 3 tables spoons sugar in a tiny saucepan, and bring to a simmer over medium heat. Once the sugar has dissolved and the liquid is clear, simmer another 2 minutes. Set the sugar syrup aside and allow to cool. Then refrigerate until needed. This can be made ahead of time if you like. Combine the hazelnuts and the 2 tablespoons sugar in a food processor or blender, and grind to a paste. Set aside. Turn the cooled sugar syrup into a large metal bowl, and whisk in the egg yolks and Marsala. Set the bowl over a pan of boiling water, making sure the bowl does not touch the water. Wish 3 minutes, or until the custard is thick, leaving a clear trail at the bottom of the bowl when stirred with a spoon. It will be between 160-165° F. on an instant-read thermometer. Do not let the mixture boil, or the yolks will curdle. Immediately turn the custard into a mixing bowl, and beat with a hand-held or freestanding electric mixer at medium speed until cool, 8-10 minutes. Beat in the ground hazelnuts and the vanilla until well incorporated. Using a large spoon, fold in about a quarter of the whipped cream to lighten the mixture. Then add the remaining whipped cream, folding until it is thoroughly blended. Spoon the mixture into six to eight small ramekins that have been rinsed with cold water (but not dried). Set them on a small tray, over with plastic wrap and freeze. (The mousse can also be frozen in a 1 ½ quart shallow dish or deep soufflé dish, and then scooped into individual servings at the table, which is what we usually do). Making the Sauce: Combine the coffee granules with the boiling water and stir until dissolved. Turn into a small bowl, and add the Marsala, chocolate and sugar. Set over a pan of hot water, and stir until the chocolate has melted. If necessary, re-warm over hot water before serving. Stir in the butter just before serving. Serving: If you used individual ramekins, spread a pool of the warm chocolate sauce on each dessert plate. Dip the molds into a bowl of hot water, loosening the edges with a small knife. Turn each mousse out onto the sauce or next to it. Sprinkle with the crushed hazelnuts and serve. If you used one large dish like we do, you can serve the mousse partially defrosted and creamy. Transfer it from the freezer to the refrigerator about 4 hours before serving. At serving time, use two large spoons to scoop out ovals of the mousse and place them on dessert plates. Spoon a band of warm chocolate sauce across each oval, then sprinkle with crushed hazelnuts. Notes: Marsala is a blended, fortified wine of Sicilian origin, aged for 2 years or more in casks. Marsala is a dark amber color with a deep rich flavor, and varies from sweet to dry. In a pinch, you can substitute a high quality dry sherry for the dry Marsala in this recipe, but really – you should get some Marsala to cook with. This recipe was adapted from ‘The Splendid Table – Recipes from Emilia-Romagna’. Sub Rosa Recipes Sub Rosa Desserts