| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Coxon’s kit, Coxon1 | 1 | servings |
INGREDIENTS
| 5 | oz | Flour |
| 2 | Egg yolks | |
| 150 | ml | White wine |
| 2 | tb | Oil |
| 1 | ts | Salt |
| 2 | Egg whites | |
| 1 | oz | Caster sugar |
| 16 | Whole roasted almonds | |
| 50 | g | Dark chocolate; grated |
| 16 | Plums | |
| Icing sugar for dusting | ||
| 3 | Egg yolks | |
| 1 | Egg | |
| 125 | g | Caster sugar |
| 6 | tb | Marsala |
INSTRUCTIONS
BATTER ITALIAN ZABAGLIONE Make batter by mixing the ingredients together then leave to rest for 20 minutes. Whisk together the egg whites, sugar and fold into the batter. Remove the stones from the plums and replace with a toasted almond. Dip the plums into the batter and deep fry at 180C/350F. Remove and roll on paper then roll through the chocolate. Italian Zabaglione: Cream the egg yolks and sugar but do not beat. Place over a hot bath. Pour in the marsala stirring continuously. Whisk thoroughly until it has doubled in volume and serve with the plums. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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