Frozen zabaglione with melon carpaccio, summer recipe, sweet, fresh, and creamy, an absolute delight.

The secret ingredient, yogurt, light and delicious, brings lightness to mousses, semifreddos, and ice creams. It can be paired with all fatty ingredients, from butter to cream to cheese, partially replacing them to lighten. In this case, it makes the zabaglione lighter without taking away any flavor. It’s advisable to choose a thick natural yogurt, creamier and less acidic than liquid ones.

You will be pleasantly surprised, perfect for lunches, dinners, or a tasty snack. With the oppressive heat, this dessert is a perfect idea to refresh the menu and cheer up your guests. It’s one of those recipes that never misses on my summer table

Below you’ll find some delicious recipes with melon:

Difficulty: Easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Double boiler
Cuisine: Italian
Seasonality: Summer

217.99 Kcal

calories per serving

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Energy 217.99 (Kcal)
Carbohydrates 28.01 (g) of which sugars 27.47 (g)
Proteins 6.55 (g)
Fat 6.17 (g) of which saturated 2.80 (g)of which unsaturated 2.82 (g)
Fibers 0.67 (g)
Sodium 153.36 (mg)

Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 egg yolks
3/4 cup Marsala wine
1/2 cup sugar
5.3 oz Greek yogurt
6 gelatin sheets
1/2 melon
1 tsp flax seeds (dark)
pinches salt (1)

Tools

Electric beaters Moulinex HM450 PrepMix, Electric Beater, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Dough Hooks, Comfortable Use, White and Grey
Hand whisks
Small saucepan ZHENA Double Boiler for Chocolate 400 ml, Stainless Steel Double Boiler for Melting Chocolate or Butter

Steps Frozen Zabaglione with Melon Carpaccio

Soak the gelatin in cold water. Beat the egg yolks with the sugar and a pinch of salt using the electric beaters until you obtain a light and frothy mixture. Gradually add the Marsala and mix with a hand whisk
Transfer the zabaglione into a double boiler and cook for about 10 minutes, stirring with hand whisks, until it becomes very fluffy and firm. Drain the gelatin, squeeze it, and add it to the zabaglione, stirring gently
Let the mixture cool, add the yogurt, mix with a spoon, and combine everything. Pour the cream into a loaf pan 9.5×4 inches (I used a cardboard one, very convenient) if you’re interested you can buy it clicking here, and place in the freezer for 6/8 hours. Otherwise, the classic one should be quickly dipped in hot water to unmold the semifreddo.
Serve the semifreddo with the melon cleaned and cut into thin slivers or cubes as I did, sprinkle with the dark flax seeds