Caramel Zabaglione

Ingredients

• ½ cup pure cane sugar
• 2 tablespoons filtered water
• ⅓ cup heavy cream
• 2 pinches sea salt
• 5 large egg yolks, room temperature
• 3 tablespoon grand marnier, or bourbon 
• 1 ½ cups whipped cream, (no sugar)

Instructions

1. 1. Make caramel. 2. Make zabaglione, with caramel 3. Fold in whipped cream.
2. Caramel: Heat the 1/3 cup of heavy cream until it is warm (microwave works great.) Set aside. In a 9" skillet, add the sugar and water, swirl. Cook over medium heat, swirling the pan, not stirring, until the sugar has melted, and the caramel is a deep amber color, about 5 minutes. Slowly and carefully, add the heavy cream and stir with a whisk until smooth. Lower the heat to low, and cook one more minute until slightly thickened. Remove from heat, cool slightly.
3. Make a bain marie (or use a double boiler)- add water to a one quart pot, bring to a boil. Top with a stainless bowl, so that the bottom of the bowl is 1" from the water. Add the 5 egg yolks to the bowl with the slightly cooled caramel. Whisk well. Set the water to just a simmer. Cook the zabaglione, whisking constantly until it has thickened, about 8 minutes (hint: check from time to time, checking the water is at a simmer.) Remove from heat, cool at room temperature - until it no longer warm.
4. Add the whipped cream, folding it in to lighten the zabaglione. Refrigerate until serving. (Can serve the zabaglione without the whipped cream if desired - will be a thickened, rich caramel.) Refrigerate up to 2 days.
5. Serving Idea: I froze the zabaglione (with whipped cream), Just to test it - and it was terrific - like a rich, creamy ice cream.. would also work with my poached pears!
6. Serve the zabaglione over poached pears and syrup.
7. See recipe: Poached Pears in Spiced Red Wine & Pomegranate Juice.

This recipe may not be reproduced without the consent of its author, Karen Sheer.