ITALIAN EGG YOLK DFSSERT WITH RUM AND CREAM
Zabaglione alia Creole (sahb-ah-lee-oh-nay allah krec-ohlay) is usually eaten cold and may be served with Macaroons and fresh orange segments for a delightful dessert.
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Two luscious and tem desserts from Italy – the classic Zabaglione and Zabaglione alia Creole.
4 tablespoons soft brown sugar
2 tablespoons water-4 eggs, separated
4 tablespoons rum
½ teaspoon grated nutmeg
4 fl. oz. double cream , stiffly beaten
In a medium-sized saucepan, dissolve the brown sugar in the water over moderate heat, stirring constantly. Increase the heat to moderately high and boil the syrup until it is golden brown in colour.
Remove the pan from the heat and set aside to cool.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Pour the syrup on to the egg whiles and fold it in with a large metal spoon. Set aside.
In a medium-sized mixing bowl, beat the egg yolks, rum and nutmeg with a wire whisk or rotary beater until the yolks ate thick and pale. Put the bowl over a large saucepan one-third full of boiling water and place the pan over moderate heat.
Continue beating the mixture until it stiffens and rises slightly. Remove the pan from the heat.
Fold the egg white mixture and the whipped cream into the egg yolk mixture and pour into a glass serving bowl. Set aside to cool, then chill in the refrigerator for 20 minutes.
Remove the bowl from the refrigerator, place in a large bowl of crushed ice and serve immediately.