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Chilled Zabaglione with Summer Fruits

by Sandra Lawson (follow)
Dessert (1081)      Summer (237)      Strawberries (55)      Summer Fruits (4)      Zabaglione (1)      Pimms (1)     
Pimm's is the quintessential English summer drink. When we offered a glass (or two) to some visiting family from America recently they were suitably impressed and came back for refills. Anytime can be Pimm's o'clock, and it's not just for drinking either.



Chilled Zabaglione, Macerated Berries


Preparation Time: 20-25 minutes
Cooking Time: None, but at least 2 hours chilling
Makes: 4 servings

Ingredients
200g summer fruits (I used blackberries and raspberries)
1tbsp golden caster sugar
A few drops of Angostura bitters

For the Zabaglione
2 gelatine leaves
150ml Pimm's No 1
5 large egg yolks
100g golden caster sugar
142ml carton double or whipping cream

Method
Wash the summer fruits, put them in a bowl and sprinkle with the sugar and angostura bitters. Mix well and put aside while you make and chill the zabaglione. If using strawberries, wash, hull and roughly chop them.



Chilled Zabaglione, Macerated Berries


Put the gelatine into a small bowl of cold water and leave for about 5 minutes until soft.



Chilled Zabaglione, Macerated Berries




Chilled Zabaglione, Macerated Berries


Pour 3tbsp of the Pimm's into a small pan and heat gently.



heat 3tbsp Pimm's


Squeeze the water from the gelatine and add the soft leaves to the hot Pimm's, whisking until dissolved. Keep warm.

Pour a small amount of water into a large saucepan that will accommodate a large mixing bowl without the bottom of the bowl touching the water, and bring the water to a simmer.

Put the sugar and egg yolks into the mixing bowl and whisk for about 3 minutes until thick and pale.



heat 3tbsp Pimm's


Add the remaining Pimm's and beat for another minute.



heat 3tbsp Pimm's


Place the bowl over the saucepan and continue to beat until the zabaglione is light and fluffy.



place the bowl over a pan of barely simmering water


Remove the bowl from the heat, add the gelatine mixture and beat for a further minute.

Put the bowl into a sink, or a large plastic bowl, filled with iced water and leave to cool for about 10 minutes.

Whip the cream to the soft peak stage.



place the bowl over a pan of barely simmering water


And whisk into the cooled zabaglione.



place the bowl over a pan of barely simmering water


Turn the mixture into four serving glasses.



place the bowl over a pan of barely simmering water


Cover and leave in the fridge to chill for at least two hours.

Serve topped with the macerated berries and their juices.



Top the chilled zabaglione with the macerated berries


Categories
#Zabaglione
#Summer Fruits
#Strawberries
#Dessert
#Summer
#Pimm's
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