An Impeccably Clean Finger- A Julia Moment In The Making

Lisa at Champagne Taste came up with a great idea to
blog Julia Child’s birthday by making one of her recipes
or recounting a Julia moment.

I am covered up with canning but still wanted to join in.
I am jumping the gun here but I plan to leave this up a while.

I only own one of Julia’s books which was problematic.
It is her Menu Cookbook.

What could I come up with? When one lives in the country
and plays the game of
utilize, utilize, utilize with very few
gas guzzling trips to town for supplies, (the game is fun if done out
of challenge and not necessity, believe me!)..

What did I have on hand that could even attempt one of these splendid
recipes?

After deliberation it boiled down
to Gratin of Potatoes a la Savoyarde on
page 391, or Saute of Zucchini & Co. on page 270, or
Cream Cheese and Lemon Flan on page 272,
or Zabaione Batardo Veneziano on page 205, I decided
on the later.

While I can’t pronounce it, Julia’s book assured me that it was
actually a Marsala flavored Barvarian cream.

With instructions that if the custard was too warm it would deflate
my cream, or too cold it would set my gel before I could get it folded,
I jumped to the task with warning and a clean finger in tow.

An impeccably clean finger was part of her instructions.

I actually prefer mine
without the whip cream and chocolate topping.

I might have like the homemade candied orange peel which I was pumb
out of.. (actually I’ve never had any unless you count those
gooey, gummy orange slices I used to love as a kid).

Maybe orange peel a good next project?

Zabaione Batardo Veneziano

Recipe By :Julia Child
Serving Size : 6

1/3 cup sugar — plus 1 Tbsp
3/4 cup Marsala wine — best quality in a 6 cup saucepan
1 1/2 teaspoons unflavored gelatin — leveled
4 each egg yolk — in a 2 qt stainless steel saucepan
1 tablespoon vanilla extract — pure
2 each egg whites — in a dry clean beating bowl
1 pinch salt
1/8 teaspoon cream of tartar
1 cup heavy cream — for whipping in a 2 qt stainless steel bowl
1 each large bowl with ice and water to cover
— for decoration
1 whipped cream — and or cocoa or grated chocolate or candied orange peel

method in my own words and not per cookbook standard-
Combine 1/3 c sugar into the Marsala, sprinkle the gelatin on top
and set aside to soften

Vigorously beat the egg yolks until thick and pale yellow.

Set the Marsala mixture over moderate heat to dissolve sugar and
gelatin but do not boil,

Make sure all granules are melted and while beating egg yolks slowly
dribble in the Marsala mixture

Set this over moderately low heat and whip as it slowly warms.

Keep testing with your impeccably clean finger for the mixture to
steam and get too hot for your finger.

Remove from heat immediately and whip a minute or two to stop the
cooking.

Beat in the vanilla, set aside

Now beat your egg whites until they foam then add salt and cream of
tartar

Gradually increase speed until the whites form shining peaks then
sprinkle 1 tablespoon sugar over and beat to stiffen them more.

softly fold the whites into the Marsala custard mixture

Now whip the cream setting the bowl in the ice cubes until it has
doubled its volume and beater leaves a light trace on it’s surface.
This is called cream chantilly when it softly holds its shape.

Now take the warm Marsala custard pan and set it in the ice folding
custard gently to cool while testing it with your finger. You want
the custard cooled but not cold or chilled.

Remove the custard and at once fold it into the whipped cream to make
a creamy beautiful pale yellow ambrosia.

Turn this mixture into a serving bowl or custard goblets. Cover and
chill 2 hours or more.

You may complete to this point one or two days in advance.

To serve- Decorate with swirls of whip cream and or cocoa,
grated chocolate or homemade candied orange slices

Description:
“mock zabaione”

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9 Comments (+add yours?)

  1. Lisa Morgan
    Aug 09, 2006 @ 10:27:46

    Oh, this is wonderful! I’m so excited you did it! I love zabaglione, as the Italians spell it. Have only made it once, an orange-flavored one that was delightful. Your photos are great and I love the “clean finger” comment. I remember Julia saying things on her show like, “Using a scrupulously clean kitchen towel, dry the chicken…”

    Your whole post is fun, thanks so much. And: Even if you put something else up before next Tuesday, I can link just to this post…so no problem.

    I still don’t know what I’m making!

    Reply

  2. sher
    Aug 09, 2006 @ 11:26:02

    Great job!!! That’s looks fabulous and I want some now!

    Reply

  3. Glenna
    Aug 12, 2006 @ 13:20:14

    Looks soooooooooooooooo good! Great job!

    Reply

  4. maura
    Aug 12, 2006 @ 13:40:34

    Thank you for your nice note, which led me to your wonderful blog.

    Zabaione AND country gravy on one site?! Fantastic!

    Reply

  5. Kalyn
    Aug 13, 2006 @ 12:16:50

    Hi, I saw your note about WHB. Just send it to me asap today and as long as I’m not completely through posting the recap I’ll include it. If I’ve already posted the recap I’ll forward it to next week’s host.
    Kalyn

    Reply

  6. Christine
    Aug 14, 2006 @ 22:59:37

    Hi CoffeePot, Thanks for visiting my blog and leaving the comment. Your zabaglione looks wonderful! I’m ashamed to say that although I own over 200 cookbooks, not one of them is by Julia. I’ll have to remedy that.

    Reply

  7. Gnightgirl
    Aug 16, 2006 @ 11:34:47

    Funny, the “impeccably clean finger” note was brought up at a dinner suare I attended last week! Everything looks great. Wasn’t this fun!

    Reply

  8. coffeepot
    Aug 19, 2006 @ 16:01:09

    Hi all and yes it was sooo fun.

    Reply

  9. dinto otzdkb
    Sep 11, 2008 @ 11:10:08

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    Reply

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