Recipe Swap: Alcohol and Eggs

I put this post together during the silly season, I know .. you're thinking I'm crazy ... who has time to do a post in the silly season, let alone write a post due in January - but the thing is, my January is VERY FULL too... not only is it my birthday and Phillip is best man at one of our friend's wedding ... BUT WE JUST GOT ENGAGED!

So when I was given the recipe for the 1st recipe swap for 2012 I jumped on it a little early.

I looked into Zabaione and found out there was in fact a similar dish called 'Ponche Creme' or (Christmas) Cream Punch and I thought ... hmmm, why not create something to bring a little Christmas cheer.

So I researched into this Ponche Crema and this is what I found out about it's inventor Eliodoro Gonzalez:

Eliodoro González P. went on long sea journeys. He traveled throughout America and Europe to show his wonderful Venezuelan creation. One by one, he visited the most prestigious food and drink competitions in the world. Ponche Crema was a sensation at the World Fair at Saint Louis, Missouri, the first fair to gather inventions and novelties of the 20th century. Likewise, the British awarded him the “Grand Prix” in London. It was warmly received at the International Maritime Exhibit at Bourdeaux and at the Food and Hygiene Exhibit in Paris.

One of the things that people loved about Ponche Crema was something they read on the first product label: “This drink can be stored for a long time at room temperature, therefore, it is suggested to chill only the amount that will be drunk. Store the bottle horizontally and shake it before using.” (thanks official Ponche Crema website).

Then I looked at what I normally create at Christmas time and realised that I have an abundance of what is required in traditional Zabaglione ... egg yolks - because my infamous pavlova roll contains so many egg whites (and this year I made not one, not two, but three pavlova rolls).

And hence, Baked Raspberry Zabaglione was born. I used raspberries because I have an abundance of them in my freezer (for pavlova roll), but you could insert any berry or fruit for that matter that you think you would enjoy!

BAKED RASPBERRY ZABAGLIONE
3 egg yolks
80g caster sugar
20g icing sugar mixture
1 nip of grappa
100ml white wine
150ml whipped cream
2 punnets of raspberries

In a bowl, whisk together 3 egg yolks with 60g of caster sugar and the icing sugar mixture until the it is pale and thick. Add a nip of grappa and 100ml of white wine and mix well.

Place the bowl over a pot of simmering water - the bowl should sit so that it makes a tight seal with the pot, but so that no water is touching the bowl when it simmers. Whisk until it doubles in volume.

Cool the zabaglione, then fold in whipped cream. Scatter the raspberries across a shallow baking dish or 4 small ramekins (I'd make it in ramekins, but I don't own any at the moment). Distribute the zabaglione on top of the raspberries and then sprinkle over the remaining caster sugar. Place under the grill until the surface is golden brown.

Can't wait to share all of our Engagement/Wedding joy with you in the coming months!!