Description
Creamy zabaglione custard meets tart rhubarb and a spicy ginger crumble. A delightful dessert!
Ingredients
Units
Scale
- 1/2 cups (118 ml) sugar
- 1/4 cups (60 ml) water
- 1 lbs (454 g) rhubarb
- 1.5 teaspoons fresh lemon juice
- 7 egg yolks
- 1/4 cups (60 ml) sugar
- 3 tablespoons St.Germain elderflower liquor
- 1/8 teaspoon vanilla extract
- 1/3 cups (79 ml) heavy cream
- 6-8 large strawberries (1 pint roughly) strawberries
- 4-5 ginger cookie thins
Instructions
- Prepare Rhubarb Compote
- Combine the sugar and water in a saucepan. Bring to a simmer and stir until the sugar is completely dissolved.
- Add the chopped rhubarb and cook over medium heat until it begins to break down and soften. Stir frequently and adjust heat as necessary.
- Once the rhubarb has cooked down, remove the compote from the heat and stir in the lemon juice.
- Allow the compote to cool to room temperature.
- Prepare Zabaglione
- Set up a bain marie (heatproof bowl set above a pot of barely simmering water—a few small bubbles per second. You want the edges of the bowl to be fully within the pot). In a separate bowl, whisk together the egg yolks, sugar, and liquor.
- Place the bowl over the pot and, using a balloon whisk, whisk the mixture aggressively for 10-15 minutes (checking the temperature regularly and adjusting as necessary), or until the egg yolk mixture triples in volume and becomes very pale in color and begins to gain a mousse-like consistency.
- Remove the zabaglione from the heat, and whisk it until the custard comes to room temperature. Stir in the vanilla extract.
- In a separate bowl, whip the cream to soft peaks. Gently fold the cream into the zabaglione.
- Using a small food processor, grind the ginger cookie thins until they are fine.
- Spoon roughly 1/4 of the rhubarb compote into the bottom of four short glasses (or stemless wine glasses). Add a spoonful of chopped strawberries and a dusting of ginger cookie crumble. Top with zabaglione. Garnish with additional diced strawberries and ginger cookie crumble.
- Serve immediately.
Notes
- For a smoother zabaglione, strain the mixture through a fine-mesh sieve before folding in the whipped cream.
- If you don’t have St. Germain, substitute another floral liqueur like elderflower cordial or even a teaspoon of orange blossom water.
- Leftover zabaglione can be stored in an airtight container in the refrigerator for up to 2 days; however, the texture may change slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 150