Thursday, February 24, 2011

Zabaglione al Prosecco recipe

"Champagne is the only wine that leaves a woman beautiful after drinking it."
Madame De Pompadour

Today's post is post for Mummies rather than kids.
How about indulging in some Prosecco Zabaglione at supper? Fast, easy and delicious this dessert sets the right mood for a romantic tête-à-tête or can top off your perfect dinner party.

8 free-range egg yolks

100gr caster sugar

175ml Prosecco (Spumante/Cava/Sparkling white wine)

1. Place a heatproof bowl over a pan of barely simmering water and place the egg yolks and sugar into it. Make sure the base of the bowl does not touch the simmering water.

2. Using an electric whisk, start whisking the egg yolks and sugar in the bowl over the simmering water. The mixture will become pale and thick like whipped double cream, and it should triple in volume and be very frothy. This could take up to 15 minutes but it's worth the wait.

3. Continue whisking and slowly pour in the Prosecco.

4. Pour the zabaglione into eight dessert glasses and serve immediately.

Mmmmm, que c'est bon!!!!!

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