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Moscato zabaglione with tea-poached prunes

Zabaglione with tea-poached prunes

Moscato zabaglione with tea-poached prunes

PT30M

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1
Begin by preparing the tea-poached prunes. Infuse the tea in water for 3 minutes, then pass through a fine sieve into a small pan. Add the prunes to the tea and bring back up to the boil, then remove from the heat and leave to infuse until cool
  • 500ml of boiling water
  • 20g of Earl Grey tea leaves
  • 20 California Prunes
2
Meanwhile, prepare the zabaglione. Place the egg yolks, sugar and wine in a bowl and whisk until combined. Place the bowl over a pan of boiling water (ensuring the bowl is not touching the surface) and continue to whisk until quadrupled in volume
  • 10 egg yolks
  • 100g of sugar
  • 50g of sparkling wine, preferably Rialto Moscato DOC
3
Drain the prunes from the tea and divide between serving dishes. Pour the zabaglione over the prunes and top with flaked almonds and crushed amaretti biscuits to serve
  • amaretti biscuits, crushed into small pieces
  • flaked almonds

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Ingredients

Metric

Imperial

Zabaglione

  • 10 egg yolks
  • 100g of sugar
  • 50g of sparkling wine, preferably Rialto Moscato DOC

Tea-poached prunes

To serve

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