Joesphaa's Champagne Zabaglione
- FA Custard 2.00%
- FA Meringue 1.25%
- FA Wine Champagne 1.00%
- FA Bilberry 0.5%
- FA Raspberry 0.5% / or raspberry of choice (INW/FW etc)
- FA Strawberry 3% / or strawberry of choice (TFA/CAP etc)
- FA Pear 0.50%
- FA Kiwi 0.25%
Optional additions:
Want to serve this over a little biscuit? Feel free to include 0.25-0.50% INW Biscuit (start very light).
Have FLV Guava? Try substituting champagne with FLV guava for a different direction to create a grapefruit Zabaglione. Not as authentic as the addition of wine but an option if you want to try something different. Another fruit addition you can work with is FLV peach, start light (puts this recipe more in the direction of the french version).
Mixed 70/30 VG/PG, using on a mutation v4 ~75W .15ohms.
Zabaglione is an italian desert, with a white wine it is more like the french version called Sabayon. if you want to learn a little a bit more about it read https://en.wikipedia.org/wiki/Zabaione. Typically it is served with a sweet wine (Marsala) but in this recipe champagne (reformulated to be free of diketones, if this is a concern to you) is used as a substitute. The result is just as good, but rather than extra sweet, we introduce a bit more savory into the equation.
This is essentially a very light custard with a fruit compote emphasizing the strawberry fruit flavor over other fruits (mainly the reason is the pairing most often associated with Zabaglione, and also an easy fruit to push up a high without getting chemically/awkward taste emerging)
To capture the light Italian custard/whipped egg, we use FA Custard and FA Meringue. The important element of FA Custard's is the citrus, if you choose a different custard, be sure to include a light amount of citrus (lemon/orange) to help lift the fruit flavor in the recipe. Moving on we add wine champagne into the mix to complete the Zabaglione, balanced by the sweetness of meringue and fruit flavors we add later.
The fruit compote is a combination of blueberry, raspberry, and strawberry as the slightly dominant fruit. The raspberry and kiwi provide a nice refreshing tart and light sweetness to blend with the strawberry and bilberry.
Finishing off the recipe is little FA pear to help take what would be a mildly/natural sweet into a light desert level sweet that is associated with Zabaglione.
On the choice of all FlavourArt:
Zabaglione is an italian desert, so it happens to be fitting that the profile of FA's flavors accurately represent every aspect of the recipe, from the custard taste to the fruits.
Feel free to adjust to your preferences but do go ahead and try it as is if you can first. The light addition of biscuit is an interesting touch that adds even more complexity to the picture if you want to start experimenting with it a bit.
Without the addition of additions/substitutions (as is), this is a diketone free recipe.
Recipes that influenced the design of this recipe are listed below.
http://www.epicurious.com/recipes/food/views/champagne-zabaglione-with-fresh-fruit-compote-1281
http://www.taste.com.au/recipes/13742/zabaglione
http://www.foodnetwork.com/recipes/giada-de-laurentiis/grapefruit-zabaglione-over-mixed-berries-recipe.html
Good post, I like the info on the inspiration.
As a predominately Italian chef, I'm very impressed with the time and consideration that went into this recipe. This is why I got into DIY in the first place... to make elevated flavors beyond the cereals and candy. Thanks for the inspiration and I can't wait to try this. Also, If you could help me figure out how to make a plain sweet mascarpone flavor I would love you forever.
Mascarpone sounds delicious! I'll have to go out and buy some and put my mind to it, sounds like a difficult by rewarding task. If diketones are on the table then I'd guess TFA sweet cream and a little citrus (lemon) might put you in the ball park. I'd start there. Haven't tried them but TFA has some diary flavors that could also bring more authenticity to it.
I'm not too worried about diketones if the flavor is right. I picked up a small jug last night to get a reminder of the flavor but all I can pick up is a serious fresh heavy cream flavor. Not too sweet but almost cool. I'd be hesitant to add any cooling agents though. I'll let you know if I get anywhere with it.
Nice recipe, will definately try it. I LOVE SABAYON !
I've been on a Sabayon quest a few months back and came out with a few recipes. I have tried the meringue to sweeten the sabayon, but the eggieness of the White eggs didn't quite make it for me,I prefered using FA Marshmallow which helped out in sweetness and body for the vape.
I also found that a 2/1 blend of Cap VC v2 and FA custard gave me the taste I was looking for.
The best way to get to the desired result is not only be inspored by a recipe, go ahead and make the recipe. You'll know what you're after.
I use Yummly a lot to get inspired, and the first thing I do before starting my quest is EAT IT. The only down side to this is the weight I gained trying all those desert flavors :P
Anyhow, thanks for the share.
Interesting, I recently got FA Marshmallow... I will give that a try, and maybe I will explore a combination of Capella's V2 custard while I'm at it. I think the pear flavor gives the recipe a bit of sweetness, and maybe throwing in just a touch of marshmallow could be an interesting addition.
I use pinterest and yummly, I just have to try some of those delicious flavors they post... maybe a reason to eat more deserts haha.
Did you get a chance to try wine champagne in your recipes?
I actually used TFA's champagne, Never had the chance to use fa's.
A simple one I madae was
TFA Champagne 4% CAP VC v2 2% FA Custard 1% FA Strawberry 2% FA Fresh Cream 1% FA Vanilla Tahiti 1% FA Marshmallow .75%
The cherry and almond notes in V Tahiti brings a little magic to the strawberry and the FA cream help both custards to blend one another.
A Really smooth and tasty vape.
Try it out, I'm sure you'll like it.
BTW, this was vaped at .4 on a dual clapton coil at 60-70watts. I like them dessert vapes when they're hot a little
The flavor itself doesn't particularly interested me, but thanks for taking the time to share this awesome writeup and the source for your inspiration. Well done, Sir.
No problem! Wanted to try something unique/fun in the Italian department, hopefully I'll be able to get something out that fits your palette.