Riesling zabaglione over red currants
Instructions:
- RED CURRANTS:
- 1 pound red currants, rinsed and drained;
- 2 to 3 tablespoons turbinado or granulated sugar.
- ZABAGLIONE, AND TO FINISH:
- 3 large egg yolks, at room temperature;
- 3 ounces semidry Riesling or Sauvignon Blanc (¼ cup plus 2 tablespoons);
- 3 tablespoons granulated sugar;
- 1 tablespoon Grand Marnier or other good-quality orange-flavoredliqueur.
- First, prepare the red currants. Work on top of a medium bowl: using a fork, remove the red currants from their stems with a single downward scraping motion. Combine the currants with sugar to taste, and set them aside for 15 to 30 minutes for the juices to draw.
- To make the zabaglione, prepare a water bath: bring a large saucepan with about 1 inch of water to a lively simmer but not a vigorous boil. Whisk together the egg yolks, wine, and sugar in a large stainless steel or copper bowl and rest the bowl on the saucepan. Be sure the bottom of the bowl does not touch the water.
- Using a handheld mixer at medium speed, beat the mixture on top of the water bath until it triples in volume and becomes glossy, 3 to 4 minutes. First it will expand and become airy, light, and foamy. After about 2 minutes it will thicken and then turn glossy and more stable—done! Be sure to scrape the bottom and sides of the bowl with the beaters so the eggs don’t scramble. (You can also use a large balloon whisk, though it might take a bit longer.) Remove the bowl from the water bath and whisk in the Grand Marnier.
- To finish, divide the red currants among serving bowls and top with the warm zabaglione. Serve at once.