Chef's Quick Tips: Strawberry Grand Marnier zabaglione

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This week, Chef David Foster, shows Tina Redwine how to make personalized meals.

Grand Marnier zabaglione

6 decorative glass serving
Metal mixing bowl
Whisk
Pan of water for a double boiler

8 egg yolks
2 quarts fresh strawberry saving 6 pretty ones for garnish
3/4 cup sugar
1/2 cup plus 1 shot Grand Marnier
1 Tbsp water 

 

Directions:

Put a small slice in the garnish strawberry and cut the remaining strawberries and put them in your glasses and set aside.
Put the yolks in the steel bowl and add the water and Grand Marnier. Mix it up a bit then add the sugar. Do the shot and place the bowl over the water on gentle heat. Keep whipping until it starts to get foamy and then keep whipping it. You may need to adjust the heat a bit up or down so it doesn't turn to scrambled eggs. Foamy is good. Scrambled eggs is bad. As it warms it will start to thicken more and more and the bubbles will get smaller and smaller. This is a good time to get a friend to help whip.  Whip, whip, whip. You want to add as much air as you can and gently cook it so it thickens. You should be about 8 to 10 minutes into this and just about done now.  Pour into glasses over chopped strawberries and where you sliced the garnish strawberry, that goes on the rim of the glass. 

 

Contact:

David Foster

Personal Chef 

Fosters Feasts

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