Tandy Sinclair from Lavender and Lime has proposed a new challenge for bloggers, called I Made It.
It does not matter where you live in the world; this is a challenge open to everyone and anyone.
How will it work? On the 2nd of the month, the host will put up the I Made It challenge. Each blogger who takes part will post the I Made It recipe anytime during the month, but all posts have to be done in the same month as the challenge is issued.
For the first month the chosen recipe was sabayon or zabaione, one of the classiest and more appreciated desserts in the Italian cuisine. The ingredients are very simple, egg yolks and sugar enriched with Marsala wine (or other liqueur), cooked over a Bain Marie. But we have to be careful with the execution. The temperature marks the difference between a soft and light cream and a lumpy mess.
Of course, there are many variations to the classic recipe and that’s what I bring you today: a zabaione made with Grand Marnier and cardamom.
The flavors here are very strong, so is better to tune it down a bit with some whipped cream.
- 4 egg yolks
- 40 g sugar
- 6 tbsp. Grand Marnier
- ¼ tbsp. ground cardamom
In a heatproof bowl, mix the egg yolks with the sugar.
Whisk until the mixture is thick and creamy. Add the Grand Marnier and cardamom and continue whisking until everything is well incorporated.
Immerse the bowl in a large pot filled to 1/3 of hot water, the heat must be very low and the water should not boil ever to prevent lumps.
Whisk for about 10-15 minutes, until the cream thickens. Now remove sabayon from heat and serve immediately in crystal glasses.
If you want it cold instead, you have to stir occasionally until it cools, to prevent the liquor to separate from the cream and settle to the bottom.