| 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.
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