Cheesy Zeppole with Prosecco DOC sabayon | Consorzio Tutela Prosecco DOC
Cheesy zeppoles paired with a silky Prosecco DOC sabayon for an indulgent treat. Perfect for special occasions or dessert lovers!
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.prosecco.wine.
Ingredients
- 3 eggs
- 7,5 cl water
- 7,5 cl milk
- 60 gr butter
- 90 gr 00 flour
- 20 gr grated Grana Padano
- A pinch of salt
- 4 egg yolks
- 10 cl Prosecco DOC Brut
- 40 gr grated Grana Padano
- 1 gr saffron
- 120 gr whipped cream
- Salt and pepper to taste
- Puffed Grana Padano rind – powdered
- 2 eggwhites
- Grated Grana Padano ‘Riserva’ cheese
- 8 slices of crispy baked pancetta
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