Sunday, August 12, 2007
This evening we had a family birthday celebration at Buon Gusto, an Italian restaurant in North Hills near where my parents live. I was excited to see zabaglione on the dessert menu, a rare treat. When informed that the zabaglione had to be ordered ahead, I knew that this was the real deal and not the made-ahead pseudo-zabaglione that some places pass off. A proper zabaglione requires attention, skill, and effort to get it right, and absolutely cannot be made ahead. (Which is why so few places offer it.) Done right, it uses only eggs (whites and yolks separated), sugar, and marsala, with a lot of air whipped into it, and gently heated so as not to cook the egg yolk. The result is a very frothy custard perfumed by the sweet wine, served in a goblet and savored with a spoon. At Buon Gusto, they pulled it off perfectly, and it was divine. Bravo!