Marsala Wine Zabaione Mousse with Strazzanti’s Cubaita Siciliana
For 2 people
4 Free range egg yolks
4 level tablespoons of Caster sugar
2 capfuls of Marsala wine
150ml of double cream
75g Almonds skin on
25g Sesame seeds
75g Caster Sugar
Zabaione a classic to Italian desserts is an egg yolk and sugar emulsion infused with sweet wine. I have opted for the classic Sicilian sweet wine from the west coast, Marsala and when paired with Almonds from the Val di Noto region you discover a burst of Sicily in a mouthful.
Cubaita Siciliana a Sicilian nut brittle made predominantly with sesame seeds, honey and Almonds, is a recipe that infuses sweet and savoury together perfectly. I like to let the Almonds shine a little more in my recipe though so I have increased the amount of Almonds used compared to Sesame seeds and I have chosen to use sugar rather than honey as the honey can burn quite quickly and overpower the flavour of the Almond.
To start make the Zabaione, heat some water to a gentle simmer in a pan and find a bowl that fits comfortably on top. The steam from the water will lightly cook the egg yolks which have been seasoned with the sugar and Marsala wine. Whisk until thick and glossy, you will see a gradual change to the texture within a few minutes, usually 10 minutes of whisking will do for this recipe. Set the yolks aside to cool down and in the meantime take your cream and whisk away until a full whip has appeared thick and creamy. Adding the cream to the Zabaione (the cooked egg yolk mix) is a personal preference of mine as it makes the dish lighter in texture and sets wonderfully giving a more mousse like feel. Once your yolks are cooled add a third of the cream and whisk well and then fold in gently still using the whisk the remaining 2 thirds of the cream, using the whisk will prevent any lumps of cream in the mix. Pour into glasses and set aside in the fridge for a few hours.
The Cubaita, first thing get yourself a baking tray ready lined with some baking parchment and then find yourself and not stick frying pan and place all the ingredients in the pan cold and ,mix well. Place the pan on a low to medium flame and be patient, wait a few moments and once you see the sugar starting to melt then you can begin to stir slowly the mix around the pan to make sure the sugar does not burn. The sugar will then start to change colour into a caramel and once all melted and golden and the Almonds and Sesame seeds are well coated in the caramel turn the mix onto the lined baking tray, be so carful as the sugar is hot and can burn. Leave to cool to become a crunchy brittle.
Remove the Zabaione mousse from the fridge and crumble over shards of the Cubaita Siciliana. Sweet, soft and creamy with a savoury crunch, the flavours of Sicily in a bite.
Recipe by Emilia Strazzanti
Property of Strazzanti LTD