Italian Custard with Berries

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:06 PM PST

Story Updated: Mar 31, 2008 at 12:06 PM PST

Ingredients

Italian Custard with Berries - 3/10/2006

4 egg yolks 2 whole eggs
2 1/2 oz. sugar Pinch of salt
1/2 cup sweet Marsala wine 1 cup whipping cream
2 scoops Bellini champagne sorbet 6 oz. mixed berries

Directions

Combine the egg yolks, whole eggs and sugar in a stainless steel bowl. Beat until the sugar is well incorporated and the mixture starts to turn white. Add the salt and Marsala wine.

Cook over a pot of boiling water until the mixture becomes thick. Keep stirring constantly so it does not get chunky. It should take 3-4 minutes to cook.

Place the bowl in a larger bowl filled with ice to cool the custard rapidly. Keep stirring until it gets cold. Whip the cream, then fold into the chilled custard.

Fill a parfait glass with one scoop of Bellini sorbet. Add an assortment of strawberries, raspberries and blueberries. Pour the custard over the top and garnish with a scoop of whipped cream and a cookie wafer. Serves 2, depending on the size of the glass.

Recipe from Don Curtiss, Il Fornaio

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