Chilled strawberry & Pimm's zabaglione

Chilled strawberry & Pimm's zabaglione

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(2 ratings)

Takes 20-25 minutes plus 2 hours chilling

More effort

Serves 4
Zabaglione with English twist

Nutrition and extra info

Nutrition: per serving

  • kcal417
  • fat22g
  • saturates11g
  • carbs40g
  • sugars36g
  • fibre1g
  • protein8g
  • salt0.13g
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Ingredients

  • 200g strawberry
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 1 tbsp golden caster sugar, or to taste
  • a few drops of Angostura bitters

For the zabaglione

  • 2 gelatine leaves (avoid powdered)
    Gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 150ml Pimm's No. 1
  • 5 large egg yolk
  • 100g golden caster sugar
  • 142ml carton whipping or double cream

Method

  1. Hull and roughly chop the strawberries, then put them in a bowl and sprinkle with sugar and a few drops of angostura bitters. Toss and set aside for 2-4 hours.

  2. Put the gelatine into a small bowl of cold water and leave for 5 minutes until soft. Pour 3 tbsp of the Pimm’s into a small saucepan and gently heat. Squeeze water from the gelatine, add the gelatine leaves to the hot Pimm’s and whisk furiously until dissolved. Keep warm.

  3. Bring an inch or two of water to a bare simmer in a saucepan that will take a large mixing bowl without the bottom of the bowl touching the water.

  4. Put the egg yolks and sugar into the mixing bowl (off the heat). Using electric beaters, whisk for about 3 minutes, until thick and pale. Pour in the remaining neat Pimm's and beat for a further minute. Put the bowl over the barely simmering water and beat continuously until the mixture has at least doubled in volume and looks like the head on a glass of Guinness.

  5. Slide off the heat, pour in the gelatine mixture and beat for 1 minute. Place the bowl in a sink of ice-cold water and cool for about 10 minutes, whisking occasionally.

  6. Whip the cream into soft peaks then whisk it into the cooled zabaglione. Spoon into 4 large wine glasses, leaving an inch or so at the top for the strawberries. Cover loosely and refrigerate for at least 2 hours. Just before serving, spoon the strawberries and their juices into the top of the glasses.

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Comments (4)

mickandsharon's picture

A really easy zabaglione. A little bit on the sweet side but very nice light pudding to serve after fish!

bella121181's picture

Made this for a BBQ on saturday - was slightly worried about the amount of whisking and whether the recipe would be too difficult for me but turned out perfect and was lovely. Mum said she'd have commented on how nice it was if she'd been served it in a restuarant.

palmersuzy's picture
5

I have made this several times, it is a delicious, light, elegant ending to a dinner party. A wonderful reminder of summer. Can be made the day before, which takes the heat off if you are cooking for a crowd. Worth the little bit of effort it takes.

eleanormayo's picture
4

I served this at a girly supper where we were celebrating "The First Pimms of the Season" (a compulsory annual event!) and even though it was not the easiest pud in the world it was well worth the effort.

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