| 词条 | Zabaione |
| 释义 |
| name = Zabaglione | image = Marsala sabayon with cookie and local stone fruit.jpg | image_size = 300px | imagesize = | caption = A glass of Zabaglione | alternate_name = Zabaglione, zabajone, sabayon | country = Northern Italy | region = | creator = | course = Dessert | served = | main_ingredient = Egg yolks, sugar, a sweet wine | variations = | calories = | other = }} Zabaione ({{IPA-it|dzabaˈjoːne}}) or zabaglione {{IPA-it|dzabaʎˈʎoːne|}} is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine).[1] Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc. in a champagne coupe.[2] In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling). The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the piedmontese sambajon). It is a popular ice cream flavour in Argentina's ice-cream shops.[3] In Colombia, the name is sabajón. In Venezuela there is also a related egg-based dessert drink called ponche crema. This is consumed almost exclusively at Christmas time. PreparationClassical zabaione uses raw egg yolks cooked in a bain-marie, and most often served with Marsala (though other wines can be substituted).[4] It can be finished with beaten egg white (meringue) or sometimes with whipped cream. Occasionally, the wine is omitted when the dish is served to children or those who abstain from alcohol. It is then in effect a very different dessert. It may then be sometimes flavoured with a small amount of espresso. French cuisineThe French adopted the recipe as part of their system of sauces in the 1800s as a dessert cream called sabayon.[1] By the 20th century the name sabayon was also used to describe savory broths and yolk-based sauces.[5] See also{{Portal|Food|Drink}}{{Columns-list|colwidth=30em|
}} References1. ^1 {{cite book|last1=McGee|first1=Harold|author-link=Harold McGee|title=On Food and Cooking: The Science and Lore of the Kitchen|year=2007|publisher=Simon and Schuster|isbn=978-1-4165-5637-4|pages=113–115|edition=Illustrated|url=https://books.google.fr/books?id=bKVCtH4AjwgC&pg=PA115&dq=sabayon+sweet+savory&hl=en&sa=X&ved=0ahUKEwi78IzZ3snQAhUC7IMKHVJ0AbQQ6AEIMDAD#v=onepage&q=sabayon%20sweet%20savory&f=false|accessdate=27 November 2016}} 2. ^{{cite web|last1=Foster|first1=John|title=Chef Foster: Hard to Pronounce Treats Offer a Pleasant Surprise with Seasonal Ingredients Added|url=http://www.nkytribune.com/2016/09/chef-foster-hard-to-pronounce-treats-offer-a-pleasant-surprise-with-seasonal-ingredients-added/|website=North Kentucky Tribune|accessdate=27 November 2016|date=2 September 2016}} 3. ^{{cite web|last1=Lebeaux|first1=Rachel|title=Luscious Treats Abound at Dulce D Leche Gelato Café|url=https://www.bostonglobe.com/metro/regionals/west/2016/09/23/luscious-treats-abound-dulce-leche-gelato-cafe/k1Zpq3R7yvOFEMJL2VWRFM/story.html|website=Boston Globe|accessdate=27 November 2016|date=23 September 2016}} 4. ^{{cite web|last1=DeWan|first1=James P.|title=Creamy Indulgence of Zabaglione Whisk, Whisk, Whisk your Way to a Luscious Italian Custard|url=http://articles.chicagotribune.com/2013-06-26/features/sc-food-0621-prep-zabaglione-20130626_1_zabaglione-salmonella-fears-hollandaise|website=Chicago Tribune|accessdate=27 November 2016|date=26 June 2013}} 5. ^{{cite web|url=https://www.merriam-webster.com/dictionary/sabayon|title=Definition of SABAYON|website=www.merriam-webster.com}} External links{{Commons category}}
2 : Italian desserts|Custard desserts |
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