Mamey with Rum Zabaglione Topping

Mamey with Rum Zabaglione Topping Recipe

Preparation time: 20 minutes | Cooking time: 2 minutes | Servings: 8

Introduction

Mamey with Rum Zabaglione Topping is a delicious and unique dessert that combines the tropical flavor of mamey with a rich and creamy rum zabaglione topping. This dessert is perfect for special occasions or for when you want to impress your guests with a decadent treat.

History

The combination of mamey and rum zabaglione is a popular dessert in many Latin American countries, where mamey is a beloved fruit known for its sweet and creamy flavor. The addition of rum to the zabaglione adds a rich and boozy twist to the traditional Italian dessert, making it a truly special treat.

Ingredients

1.5 lb (680 g) ripe mamey
0.5 cup evaporated skimmed milk
3 tbsp dark rum
4 tsp sugar, divided
2 eggs, separated
0.5 tsp vanilla extract
4 tbsp roasted almonds

How to prepare

Cut the mamey in half lengthwise and remove the seed.
Slice the fruit lengthwise into 24 slices, each measuring 0.5 inches thick. Set aside.
In the top of a double boiler, combine the milk, rum, 2 tsp of sugar, and egg yolks. Bring the water in the bottom of the double boiler to a boil.
Reduce the heat to low and cook the mixture for 2 minutes, or until it thickens, stirring constantly.
Pour the mixture into a medium bowl and stir in the vanilla. Let it cool to room temperature.
Beat the egg whites at room temperature until soft peaks form. Add the remaining 2 tsp of sugar and continue beating until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture.
Arrange 3 slices of mamey on each dessert plate. Top each slice with 0.25 cup of topping and sprinkle with the remaining slivered almonds.

Variations

Substitute the mamey with another tropical fruit, such as papaya or mango.
Use coconut milk instead of evaporated skimmed milk for a richer flavor.
Add a sprinkle of cinnamon or nutmeg to the zabaglione for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to use ripe mamey for the best flavor and texture.

- Be careful not to overcook the zabaglione, as it can become grainy if cooked for too long.

- For a non-alcoholic version, you can omit the rum and add a splash of vanilla extract instead.

Serving Suggestions

Serve mamey with rum zabaglione topping as a decadent dessert after a special meal. Pair it with a glass of rum or a cup of coffee for a truly indulgent experience.

Cooking Techniques

Beating the egg whites until stiff peaks form is key to creating a light and fluffy zabaglione topping.

- Folding the egg whites gently into the yolk mixture will help maintain the airy texture of the topping.

Ingredient Substitutions

If you don't have mamey, you can use another tropical fruit such as papaya or mango.

- Instead of rum, you can use brandy or whiskey for a different flavor profile.

Make Ahead Tips

You can prepare the zabaglione topping ahead of time and store it in the refrigerator for up to 24 hours. Simply reheat it gently before serving.

Presentation Ideas

Arrange the mamey slices on a dessert plate in a decorative pattern, then spoon the zabaglione topping over the top and sprinkle with roasted almonds for a beautiful and elegant presentation.

Pairing Recommendations

Pair mamey with rum zabaglione topping with a glass of rum or a cup of coffee for a delicious and indulgent dessert experience.

Storage and Reheating Instructions

Store any leftover mamey with rum zabaglione topping in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 5g

- Sugars: 22g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 25%

- Calcium: 15%

- Iron: 8%

Alergens

Contains eggs and tree nuts (almonds)

Summary

Mamey with Rum Zabaglione Topping is a rich and indulgent dessert that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Mamey with Rum Zabaglione Topping is a decadent and delicious dessert that combines the tropical flavor of mamey with a rich and creamy rum zabaglione topping. This dessert is perfect for special occasions or for when you want to impress your guests with a unique and indulgent treat.

How did I get this recipe?

and knew that I had to learn how to make it. It was a warm summer day when I stumbled upon the recipe for Mamey with Rum Zabaglione Topping in an old cookbook that I had borrowed from a friend. The vibrant colors and exotic ingredients immediately caught my eye, and I knew that this dish would be a hit with my family.

I had never heard of mamey before, but the description in the recipe said that it was a tropical fruit with a sweet, creamy texture and a flavor reminiscent of sweet potatoes and pumpkin. I was intrigued by this unique fruit and decided to do some research on it before attempting to make the dish.

After learning more about mamey and its health benefits, I set out to find the fruit at my local farmer's market. It was not an easy task, as mamey is not a common fruit in my area, but after asking around and visiting several different vendors, I finally found a few ripe mamey fruits that were perfect for my recipe.

With my mamey in hand, I returned home and began to prepare the dish. The first step was to peel and chop the mamey into small chunks, which was no easy feat due to the fruit's large size and tough skin. But with a little patience and determination, I was able to get the mamey ready for the next step.

Next, I prepared the zabaglione topping, which was a rich and creamy custard made with egg yolks, sugar, and rum. I had never made zabaglione before, but I followed the recipe carefully and soon had a smooth and velvety sauce that would be the perfect accompaniment to the sweet mamey.

As the mamey baked in the oven, filling the kitchen with its sweet aroma, I prepared the zabaglione topping and poured it over the warm fruit just before serving. The combination of flavors was truly magical – the sweet and creamy mamey paired perfectly with the rich and boozy zabaglione, creating a dessert that was both exotic and comforting.

I served the mamey with rum zabaglione topping to my family that evening, and the dish was a huge hit. My husband and children raved about the unique flavors and textures, and I knew that this recipe would become a favorite in our household.

Over the years, I have continued to make mamey with rum zabaglione topping for special occasions and family gatherings, always receiving compliments on its delicious flavor and beautiful presentation. I have shared the recipe with friends and neighbors, who have also fallen in love with this exotic dessert.

Learning how to make mamey with rum zabaglione topping has been a rewarding experience for me, allowing me to explore new flavors and ingredients and expand my culinary skills. I am grateful for the opportunity to discover this delicious dish and share it with others, knowing that it will bring joy and delight to all who try it.