New York City Chefs Daily Recipe for 8/21/2001 : Recipe for Zabaglione with Sparkling Wine
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Zabaglione with Sparkling Wine recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 8/21/2001 : Recipe for Zabaglione with Sparkling Wine
"Zabaglione with Sparkling Wine"

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4 egg yolks
1/4 cup sugar
1/2 cup sparkling wine
1 pound mixed fresh or frozen berries
Use a combination of blueberries, strawberries, blackberries or raspberries
4 sprigs fresh mint for decoration

In the top half of a double boiler, whisk the egg yolks and sugar to a creamy consistency.  Place the egg mixture over hot water in a double boiler, making sure it doesn't touch the water.  Beat the mixture well with a whisk, until it starts to thicken, about 5 minutes.  Be careful not to beat too long or you will cook the eggs. Remove from the heat and stir in 1/4 cup of the wine, whisking until well incorporated.  Return to the double boiler and whisk until thickened, 3 - 5 minutes.  Remove from the heat and set aside. Divide the berries among 4 wine glasses or dessert bowls and spoon 1 tablespoon of the remaining wine over each.  Top with the custard and decorate with a mint sprig.  Serve warm or refrigerate and chill for later.
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