Apple Wine Custard (German Zabaglione)Course: DessertCuisine: German, Hessen, WetterauDifficulty: Easy
This recipe is for a simple cream sauce to go with any dessert. It’s technically not custard, but it’s close enough. It takes advantage of the Frankfurt specialty drink apple wine but could be made with any wine. Using apple cider may require some adjustment to the sugar amount.
500ml Apple wine
1/2 Lemon zest
4 Egg yolks
250ml Whipped Heavy Cream (Optional)
- Start by taking the zest from half of the lemon and the juice from the entire lemon and set it aside.
- Go ahead and separate the yolk from egg whites as set the yolks aside
- Now place all the ingredients in a heat-resistant bowl and set it over a pot of boiling water. This part is critical, as we don’t want to cook the egg directly. Ensure the water doesn’t touch the bowl and that the bowl is heating evenly.
- Now whisk the ingredients together, and keep whisking in the same direction. As you whisk, the cream will begin to froth and expand in volume. The longer you whisk, the thicker it will get, and you can simply stop once you have reached the level of thickness you want. This will take around 5-10 minutes.
- It can be served either hot or cold and in a variety of different ways
- If you are serving it cold, fold in the whipped cream and mix gently for a creamier version.