Strawberry Rice Zabaglione

Strawberry Rice Zabaglione Recipe from Italy

Region / culture: Italy | Servings: 6

Introduction

Strawberry Rice Zabaglione is a delightful and refreshing dessert that combines the creamy texture of rice pudding with the fruity flavors of strawberries and citrus. This recipe is perfect for a special occasion or a light and satisfying treat.

History

Zabaglione is a traditional Italian dessert made with egg yolks, sugar, and a sweet wine, typically served warm. This version of the dessert adds a twist by incorporating cooked rice and fresh strawberries, giving it a unique and delicious flavor profile.

Ingredients

1 x 3 oz (85 g) package of prepared strawberry gelatin
2 cups of cooked rice
1.5 cups of milk
0.25 cup of sugar
1 tbsp of unflavored gelatin
3 egg yolks
2 tsp of grated lemon peel
0.25 cup of cream sherry or orange juice
1 envelope of prepared whipped topping mix
fresh strawberries
mint
2 beaten eggs
1.5 cups of cottage cheese
2 tbsp of grated parmesan cheese
2 cups of grated cheddar cheese (divided)

How to prepare

Measure 0.75 cup of gelatin mixture into a shallow pan.
Chill the mixture until it becomes firm.
Cool the remaining gelatin until it thickens and becomes syrupy.
Combine rice and milk in a saucepan; cook over medium heat until the mixture thickens and becomes creamy.
In the top of a double boiler, mix sugar, unflavored gelatin, egg yolks, lemon peel, and sherry.
Place the double boiler over boiling water and continuously whip the mixture until it becomes thick and fluffy.
Fold in the cooked rice and allow the mixture to cool.
Cut the strawberry gelatin into cubes.
Fold the prepared whipped topping and cubed gelatin into the rice mixture.
Rinse a 6-cup mold with cold water and spoon in the rice mixture.
Pour the remaining syrupy gelatin on top.
Chill the mold until it becomes firm, approximately 2 hours.
Unmold the mixture onto a serving plate.
Garnish with fresh strawberries and mint leaves.

Variations

Add a splash of rum or brandy to the egg yolk mixture for a boozy twist.
Substitute the strawberries with raspberries or blueberries for a different flavor profile.

Cooking Tips & Tricks

Be sure to continuously whisk the egg yolk mixture over the double boiler to prevent it from curdling.

- Chill the gelatin mixture until it is firm before folding it into the rice mixture to ensure a smooth and creamy texture.

- Use fresh strawberries for the best flavor, but you can also use frozen strawberries if they are not in season.

Serving Suggestions

Serve the Strawberry Rice Zabaglione chilled with a dollop of whipped cream on top for an extra touch of sweetness.

Cooking Techniques

Be sure to cook the rice until it is creamy and fully cooked to ensure a smooth texture in the final dessert.

- Folding in the whipped topping gently will help maintain the light and airy texture of the dessert.

Ingredient Substitutions

You can use almond or coconut milk as a dairy-free alternative.

- Substitute the sugar with honey or maple syrup for a different sweetness.

Make Ahead Tips

You can prepare the Strawberry Rice Zabaglione a day in advance and store it in the refrigerator until ready to serve.

Presentation Ideas

Garnish the dessert with fresh mint leaves and sliced strawberries for a beautiful and elegant presentation.

Pairing Recommendations

Serve this dessert with a glass of sweet dessert wine or a cup of hot tea for a delightful pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled straight from the fridge.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This dessert is a good source of Vitamin C and calcium.

Alergens

Contains eggs and dairy.

Summary

This dessert is a delicious and indulgent treat that is relatively low in calories but high in carbohydrates and fats. It is a good source of protein and provides essential vitamins and minerals.

Summary

Strawberry Rice Zabaglione is a delicious and unique dessert that combines the creamy texture of rice pudding with the fruity flavors of strawberries and citrus. This recipe is perfect for a special occasion or a light and satisfying treat. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Strawberry Rice Zabaglione. It was tucked away in an old recipe book that had been passed down to me from my own grandmother. The pages were yellowed with age and the handwriting was faded, but the ingredients and instructions were clear as day.

I had never heard of this dessert before, but the combination of strawberries, rice, and zabaglione sounded intriguing. I knew I had to give it a try and see if it lived up to the hype.

I set out to gather the ingredients - fresh strawberries, Arborio rice, sugar, eggs, and a bit of Marsala wine. As I prepared the ingredients, memories flooded back to me of all the times I had spent in the kitchen with my grandmother, learning her recipes and techniques. She had always been my guiding light when it came to cooking, and I knew she would have approved of my adventurous spirit in trying out a new recipe like this one.

As I cooked the rice and mashed the strawberries, the kitchen filled with a sweet, fruity aroma that made my mouth water. I could hardly wait to see how it would all come together in the end.

The zabaglione was the trickiest part of the recipe - a delicate custard made by whisking egg yolks, sugar, and wine over a double boiler until thick and creamy. I remembered my grandmother showing me how to make zabaglione when I was just a little girl, her hands guiding mine as we whisked together in perfect harmony.

I poured the zabaglione over the strawberries and rice, watching as it seeped into the nooks and crannies of the dish. The colors swirled together like a beautiful painting, and I couldn't help but smile at the sight.

I placed the dish in the oven to bake, the warm heat enveloping the kitchen in a comforting embrace. The smell of strawberries and sugar mingled with the earthy scent of rice, creating a heady mix that made my stomach growl in anticipation.

Finally, the timer dinged and I pulled the dish out of the oven, the strawberry rice zabaglione bubbling and golden brown on top. I couldn't resist taking a spoonful and tasting the fruits of my labor. The flavors exploded on my tongue - sweet and tangy strawberries, creamy zabaglione, and tender rice all coming together in perfect harmony.

I couldn't help but think of my grandmother in that moment, knowing that she would have been proud of me for trying something new and expanding my culinary horizons. Her legacy lived on in every dish I cooked, every recipe I tried, and every memory I cherished.

As I sat down to enjoy my strawberry rice zabaglione, I closed my eyes and savored the moment. The taste of nostalgia mixed with the sweetness of success, creating a dish that was more than just food - it was a connection to the past and a promise for the future. And I knew that as long as I kept cooking and experimenting, my grandmother's spirit would always be there, guiding me along the way.