This simple Italian custard dessert is delicious served chilled with a rich berry coulis which adds zing. I learnt how to make it at the La Cucina Di Sandra cooking school in Richmond. La Cucina is run by passionate foodie Sandra Del Greco from her Richmond home. Classes are small in size and focus on Italian cooking. I was invited to attend a media preview with a seafood theme. Sandra made fish frittata, pasta with mussels and carrots sauce, stuffed calamari and then this amazing zabaglione to finish off.
All the food was delicious and I really enjoyed all of Sandra’s tips from the best brands of pasta to buy to the merits of powdered versus sheet gelatin. The class includes a three course meal and a glass of wine which gives a really social element. The only downside to the class is that it is all through demonstration rather than hands on like some other cooking schools where you get to actually have a go yourself. But don’t worry I paid close attention to how to make this Zabaglione freddo. Once you’ve tasted it I think you’ll want to sign up for one of Sandra’s classes yourself.
- 4 egg yolks
- 2 tbsps of Moscato wine
- 75 grams of caster sugar
- 250 grams of lightly whipped cream
- 4 sheets of gelatin
- 1 punnet of strawberries
- 150 grams of frozen berries (Sandra recommends raspberries)
- Half tbsp of caster sugar
- A few drops of lemon juice
- 1 tbsp Vincotto
- 1. Cover the frozen berries with the sugar and add the Vincotto, stir the berries from time to time until melted.
- 2. Whiz the mixture in a food processor until smooth and then pass through a sieve. Taste and adjust the sugar and flavour to your liking. Leave at room temperature and reserve.
- 3. Place the gelatin leaves in a bowl with cold water.
- 4. Warm a saucepan with water, it should be the size which will fit a glass bowl over without touching the water. The water should come to a very soft boil and should not come to a rolling boil at any stage.
- 5. In a glass bowl mix the yolks with the sugar, suing an electric mixer blend the yolks with the sugar until it is melted.
- 6. Place the glass bowl over the pan with the warm water and continue to blend with the mixer until the mixture is light and frothy.
- 7. Start adding the wine a little at a time and continue to mix with the blender but do not allow the water in the saucepan to boil.
- 8. Mix the zabaglione for 10-15 mins, until the mixture has increased in volume and has a very soft and very frothy consistency.
- 9. Remove the bowl from the pan, drain the gelatin and add to the egg mixture. Stir the gelatin into the mixture and continue to mix until it is fully incorporated with the eggs. Continue to mix for a few more minutes.
- 10. Transfer the mixture to a cold bowl, placed over another bowl containing iced water to allow it to cool quickly. Once cool fold the whipped cream with the egg mixture a little at a time.
- 11. Blend all the cream with the sabayon and transfer the mixture into quarter and fill four glass cups or moulds. Cover with clingfilm and leave in the fridge for about two hours.
- 12. Remove from the moulds and top with the berry coulis and some fresh berries.
Gourmet Chick was invited to review La Cucina di Sandra.
Details: La Cucina di Sandra, Richmond.
Damage:Pricey. $90 includes one glass of wine, three course meal and recipes to take home.