Poached Prune Zabaglione Recipe
Dominic Chapman's zabaglione recipe perfectly pairs the flavours of Moscato wine, tea-poached prunes and sweet, creamy custard. A fantastic prunes and easy custard recipe, this simple dessert puts an...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Double boiler
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Kettle
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Serving glass
- Plate
Ingredients
- 10 egg yolks
- 100g of sugar
- 50g of sparkling wine, preferably Rialto Moscato DOC
- 20 prunes
- 20g of Earl Grey tea leaves
- 500ml of boiling water
- flaked almonds
- amaretti biscuits, crushed into small pieces
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