Free Bon Appetit Desserts by Barbara Fairchild Page A

zabaglione
    Zabaglione
(in Italian) or
sabayon
(in French) is a traditional custard preparation made by whisking egg yolks with sugar and liquid (usually wine) over a double boiler until light and fluffy. The beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard.
Select a metal bowl that fits above a medium-size saucepan so that the bulk of the bowl sits over the water (but does not touch the water) and does not come into direct contact with the heat from the sides of the saucepan.
Using a large wire whisk, beat vigorously and continuously until an instant-read thermometer reads 160°F
Remove the bowl from over the water as soon as the zabaglione is cooked.
eggs, separating
Break the egg open by striking it against the edge of a bowl.
Carefully open the egg by pulling the top half of the shell from the bottom, making sure that the bottom half forms a cup that holds the egg yolk.
Let the egg white drain from the eggshell into the bowl. If necessary, pass the egg yolk carefully from one half of the eggshell to the other to remove all of the egg white.
egg whites, beating
    Egg whites will increase eight times in volume as you beat them. To ensure that they don’t lose volume, only beat the egg whites once all of your other ingredients are ready, your pan is prepared, and your oven is preheated.
Choose a large deep stainless steel, copper, or glass bowl. Do not use aluminum, as it will turn egg whites gray. Make sure the bowl is clean and dry.
Using the wire whip attachment of an electric mixer or a large balloon whisk, beat the egg whites without stopping until they form soft peaks [1] or firm peaks [2], according to the recipe instructions. Make sure not to overbeat them (egg whites can become dry and grainy).
folding
    Folding refers to the blending of two ingredients (usually including whipped cream or whipped egg whites) without stirring, so as not to deflate, or remove air from, the mixture.
Carefully draw a rubber spatula down [1] and across the ingredients in a large bowl toward the edge of the bowl, pulling the ingredients from the bottom and folding them over the top of the mixture [2].
Repeat the process just until the ingredients are thoroughly incorporated, being careful to work quickly but gently.
fruit, preparing
    How to: dice a mango
Stand the mango on one end with a tapered side toward you. Slice off each long side, cutting as close to the pit as possible.
With the tip of a knife, cut a crosshatch pattern in the flesh of each section, cutting down to (but not through) the skin [1].
Press on the back of the skin on each section, turning it inside out so that the flesh pops up. Cut the cubes off the skin with a knife [2].
Slice any remaining flesh off the pit, then dice.
    How to: grate citrus peel
Use a very sharp handheld grater. Hold the citrus firmly in one hand and draw the grater across the surface of the fruit to remove just the colored surface of the peel, not the white pith, which is bitter.
Continue turning the fruit and grating the peel until the peel is removed or you have the amount called for in the recipe.
    How to: remove citrus peel (zest)
For long, thin strips of peel, remove the outer layer of the peel (not the white pith) with a vegetable peeler.
Trim the peel or thinly slice the peel according to the recipe instructions.
    How to: segment citrus fruit
    Citrus sections without any peel, pith, or membrane are called “supremes.”
Use a thin knife to cut off the stem end of the fruit, just to the point of exposing the flesh. Cut off the opposite end [1].
Place the fruit, cut side down, on the work surface and cut away the peel and pith while following the contour of the flesh [2].
Place the citrus on its side and cut carefully between the membranes to release the segments [3].
    How to: peel peaches
Bring a large saucepan of water to boil.
Using a small sharp knife, mark an X on the bottom of each peach.
Using a slotted spoon, gently lower the