Moscato zabaglione with tea-poached prunes

Not yet rated

From the smoky tea-poached prunes to the rich, wine-laced custard and crisp amaretti biscuits, Dominic Chapman's creamy zabaglione recipe is a sophisticated blend of flavours and textures. To add a sweet kick to his zabaglione the chef uses Rialto Moscato wine, a low-alcohol sweet wine from the Veneto region of Italy. If you are unable to find Rialto Moscato opt for an aromatic, lightly sparkling white wine with a sweet, grapey flavour.

First published in 2016

Ingredients

Metric

Imperial

Zabaglione

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

Tea-poached prunes

  • 20 prunes
  • 20g of Earl Grey tea leaves
  • 500ml of boiling water

To serve

Equipment

  • Electric hand whisk

Method

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 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
First published in 2016

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

Get in touch

Please sign in or register to send a comment to Great British Chefs.