Biba's Northern Italian Cooking - Biba Caggiano [79]
Arrange drained tortelli on a platter and sprinkle with powdered sugar. Serve hot.
HOT ZABAGLIONE
Zabaglione Caldo
A classic Italian dessert that needs no introduction.
MAKES 6 TO 8 SERVINGS
8 egg yolks
½ cup sugar
¾ cup dry Marsala wine, sherry or port
In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water; do not let water boil. Add Marsala, sherry or port slowly, beating constantly. Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy, 4 to 6 minutes. Spoon into individual glasses. Serve immediately.
Variation
Cold Zabaglione (Zabaglione Freddo): As soon as Zabaglione swells up into a soft mass, set bowl or top part of a double boiler over a bowl of ice water. Continue stirring until cool. Spoon into glasses and refrigerate until ready to serve.
SWEET FRIED CREAM
Crema Fritta
Transform staple ingredients into this delicate and delicious dessert.
MAKES 6 TO 8 SERVINGS
2 cups milk
6 egg yolks
6 tablespoons granulated sugar
Grated zest of 1 lemon
¼ cup all-purpose flour
1½ cups very fine, dry unflavored bread crumbs
2 eggs, lightly beaten
Oil for frying
⅓ cup powdered sugar
Bring milk to a boil in a medium saucepan. In a large heavy saucepan off the heat, beat egg yolks, granulated sugar and lemon zest until pale and thick. Beat in flour until well blended.Very slowly pour in hot milk, beating constantly. Cook custard cream over medium heat 5 to 8 minutes, beating constantly. Do not let boil. Custard cream is done when it coats the back of a spoon.
Moisten a large plate or cookie sheet with water. Spread cooked cream to a thickness of ½ to 1 inch. Cream can be prepared to this point a day or two ahead and refrigerated.When cream is completely cooled, cut into squares or diamonds.
Place bread crumbs in a shallow dish. Coat cream shapes with bread crumbs. Dip coated cream shapes into beaten eggs, and coat again with bread crumbs.
Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Using a slotted spoon, lower cream pieces a few at a time into hot oil.Turn cream pieces.When golden on both sides, remove from oil with slotted spoon. Drain on paper towels.
Arrange drained fried cream on a platter and sprinkle with powdered sugar. Serve hot.
MOCHA GELATO
Gelato di Caffé
The coffee enhances the chocolate flavor of this luscious treat.
MAKES 6 TO 8 SERVINGS
3 cups milk
1 vanilla bean
6 egg yolks
¾ cup sugar
1 cup whipping cream
2 tablespoons instant espresso powder or regular instant coffee
4 ounces semisweet chocolate, cut into small pieces
Prepare a custard: Heat milk with vanilla bean in a medium saucepan over medium heat. In a medium bowl, beat egg yolks and sugar until pale yellow and soft ribbons are formed. Add the hot milk to the eggs, very slowly, beating after each addition.Transfer the mixture back into the saucepan and place over medium-low heat. Beat constantly without letting the milk boil, cooking the custard 2 to 3 minutes. (The custard is done when it evenly coats the back of a spoon.) Discard the vanilla bean, strain the custard into a clean bowl and cool to room temperature. (The custard can be prepared up to this point and kept tightly covered in the refrigerator up to 2 days.)
Combine the cream with the coffee in a small saucepan. Heat the cream to a simmer over medium heat, mixing with a wire whisk. Remove from heat. Add chocolate and mix until it is melted. Cool, then add to custard. Freeze in an ice-cream maker according to manufacturer’s instructions.
EGG CUSTARD AND CHOCOLATE SWIRL GELATO
Stracciatella
Italian gelato is lighter than American ice cream. It has a denser, softer texture and a fresh, not-too-sweet taste. Gelato is also considerably lower in butterfat because more milk is used than cream. Ideally gelato should be served immediately or within a few hours