Of Zabaione and Kitty Cats

January 4th, 2013
Our Italian-themed menu for New Year's Eve 2012-2013

Our Italian-themed menu for New Year’s Eve 2012-2013

Our New Year’s Eve dinner party was on an Italian theme, and we found lots of lovely recipes on the Academia Barilla website. In case you aren’t familiar with the name, Barilla makes brilliant pasta which I always bought when I was living in France and in the United States. To my pasta-loving dismay, Barilla pasta is not available in UK supermarkets but their website has great recipes and menus.

A fiddly dish when made on a stove top, Zabaione, Zabaglione or Sabayon is a breeze to make in the Thermomix. Just pop your ingredients into the TM bowl and let it whisk while you continue to entertain your guests. This particular recipe is particularly boozy and made an amazing finale to a wonderful meal. So thank you Barilla and thank you Thermomix!

I used my two Thermomixes during our dinner party and one of the dishes I made was Parma-style Zabaione

I used my two Thermomixes during our dinner party and one of the dishes I made was Parma-style Zabaione

Parma-Style Zabaione
Academia Barilla describes this as “a decadent, aromatic and filling Italian dessert.” If my hangover today is any indication, I would tend to agree! So very simple to make in the Thermomix, try it – you’ll love it! Serves 6 (you don’t need much!). Ingredients from Academia Barilla, method from Fast and Easy Cooking, the 300-recipe cookery book included for free with every Thermomix purchased from UK Thermomix.

Ingredients
100 g Marsala wine, dry
15 g Rum
6 egg yolks
100 g granulated sugar

Method

  1. Put a jug or cup onto the TM lid and press the weighing scales to zero. Weigh the Marsala and Rum into it, then set aside.
  2. Whisk the sugar and egg yolks 37° C/2 minutes/Speed 3/Measuring Cup OFF.
  3. Whisk again 70° C/7 minutes//Speed 3/Measuring Cup OFF and during the first 30 seconds, pour the Marsala and Rum steadily into the mixing foam. Serve warm in martini glasses, champagne coupes or other pretty vessels.
But now that I’ve made my Zabaione with 6 egg yolks, whatever am I going to do with 6 egg whites? Fast and Easy Cooking and Thermomix come to the rescue once again with this fast and easy recipe for the perfect accompaniment of these
Crisp Langues de Chat make a nice contrast to the foamy Zabaione

Crisp Langues de Chat make a nice contrast to the foamy Zabaione

Langues de Chat
The name means “Cats’ Tongues” and they are crisp and neutral in flavour, enhancing what you eat with them. Great with creamy and iced desserts. I made 4 trays of them, or about 3 dozen rather large biscuits. Traditionally they would have been slightly smaller and you could yield 4 dozen.

Ingredients
4 egg whites from large eggs
120 g softened butter
100 g sugar
150 g plain flour
1 tsp vanilla extract
1 tsp baking powder

Method

  1. Preheat oven to 160° C without fan/300° F/gas mark 3. Mix all ingredients 50 seconds/Speed 8. Scrape down the sides and lid of the TM bowl with the spatula. Drop teaspoons of the mixture on a baking tray lined with baking paper, using the back of the teaspoon to stretch them into a 4 to 5 cm long “tongue” shape, and leaving space for them to spread as they bake.
  2. Bake for about 15 minutes or until golden. Leave until cool and crisp and then carefully remove from the tray.
Happy New Year from Madame Thermomix!

Happy New Year from Madame Thermomix!

Bon appétit !

PRINT THESE RECIPES

2 Responses to “Of Zabaione and Kitty Cats”

  1. Rebecca Winston says:

    Oh. My. Goodness. You are my new hero. This looks amazing!!! We did an 8 course Italian degustation for my birthday before getting the TM… it would have been so much easier if we’d have had it already!!! Very impressed – what a wonderful way to see the new year in!

    • Thank you so much, Rebecca! Our Italian-themed New Year’s Eve dinner party was definitely a wonderful way to see the new year in! Glad to have your comment and do come back and read me often. Happy New Year and Happy Thermomix cooking!

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