Yummy. I think this recipe is going onto my blog....with pictures as the process continues. I will have to bring in another photographer for this shoot because I won't be able to stop (to photography the yolks being whipped) once I get started. Really looking forward to this!
THE CHEF
By David Pasternack
Published: June 26, 2002
New York Times
WE do simple desserts at Esca because there isn't room in the kitchen to be fussy. We don't like desserts with 3,000 ingredients.
Strawberries with balsamic vinegar is an Italian classic. We came up with our version, using zabaglione and balsamic meringue, in desperation at the end of winter, when there wasn't much good fruit around. But it was so delicious we kept it for strawberry season. My pastry chef, Meredith Kurtzman, starts with the meringue: just egg whites, confectioners' sugar and a little balsamic vinegar. For the balsamic, you don't need the $150 stuff -- if it's 12 years old or more, it will be good. It needs that aging to concentrate naturally. I think balsamic vinegar is too sweet for salad, but I like it as a drizzle on fish. And I like the acid sweetness it adds to this dessert.
You want to beat the egg whites with sugar until they're stiff. Then you add the vinegar and spread the meringue on a nonstick baking sheet or on parchment and put it in a slow oven for two hours. Let it cool in the oven with the heat off, and when it's crisp, break it up. The looks don't matter, so there's room for error.
For the zabaglione, everything should be at room temperature in a big metal bowl. You start whisking your yolks and sugar off the heat. Then you put the bowl over simmering water -- the bottom should not touch the water -- and keep beating while you gradually add prosecco.
Once you start beating you cannot stop. Meredith says she whisks until she can't stand it anymore, past the point when she thinks the yolks are thick enough. Then she immediately puts the bowl in a bowl of ice water to cool the zabaglione. It will get very thick, pasty almost. Then she folds in whipped cream and refrigerates the zabaglione. You're supposed to serve zabaglione immediately, but this one can hold for hours. But you can't be impatient with any of this.
She cuts up strawberries, sugars them and adds some balsamic vinegar. The berries go into the bottom of a glass. We like serving desserts in glasses for the visual effect, and they're fun to eat. Crumbled meringue makes the next layer, then the zabaglione, so you get contrasts of creamy, crispy and sweet as you eat on down.
ZABAGLIONE WITH STRAWBERRIES AND BALSAMIC MERINGUE
Time: 4 to 5 hours, including cooling and chilling
5 egg whites, at room temperature
Pinch of salt
1/2 cup confectioners' sugar, sifted
1 teaspoon plus 1 tablespoon
aged balsamic vinegar (at least 12 years old)
1/2 teaspoon vanilla extract
5 egg yolks, at room temperature
3/4 cup sugar,
approximately
1/3 cup prosecco or Champagne
3/4 cup heavy cream
1 pint ripe strawberries, rinsed, hulled and diced.
1. Heat oven to 250 degrees. Line a baking sheet with parchment.
2. Using an electric mixer, beat the egg whites with salt until very foamy. Continue beating, adding the confectioners' sugar gradually, until stiff and shiny. Beat in 1 teaspoon vinegar and the vanilla. Spread meringue about 1/2 inch thick on parchment. Place in oven, and bake 2 hours. Turn off oven, and allow to cool in oven at least 1 hour, until crisp. Break into bite-size pieces, and store in dry place until ready to use.
3. Have a large pot of simmering water one to two inches deep on stove. Pot should be able to hold a large metal mixing bowl without the bowl's touching the water. Have a large bowl of ice water ready.
4. Place the egg yolks in mixing bowl away from heat. With a large balloon whisk, beat yolks and 1/2 cup sugar in bowl until yolks have lightened in color and start to thicken. Place bowl on pan of simmering water, and continue beating, gradually adding prosecco, until yolks have thickened to a custardy consistency, 10 to 15 minutes. When zabaglione is very thick and whisk leaves a trace in bottom of bowl, place bowl in bowl of ice water to cool. Stir once or twice, so mixture cools evenly.
5. Beat the cream until it just holds peaks. Refrigerate. When the zabaglione is cold, fold in whipped cream. Refrigerate.
6. Sweeten the strawberries with 1/4 cup sugar, or to taste. Fold in remaining balsamic vinegar. Divide strawberries among 4 old-fashioned glasses or goblets. Top with crumbled meringue, then with zabaglione. Garnish with a few pieces of meringue, and serve.
Yield: 4 servings.
Annette Michelle: Don't you dare make this without me! Yum
Jeanne White: Would you like to be my photographer for the day? Food is ALWAYS better when you are getting paid to eat it. And, I have a feeling that this could turn into a comedy really fast.
Annette Michelle: HA!!! Indeed. I think it would be the awesome team it's always been. Just sayin'
Jeanne White: I wished you lived closer.....
Mary Stehl: I made these several times this summer. Got the recipe from a friend! They are delicious.
