Deep fried plums with an italian zabaglione

1 servings

Ingredients

Quantity Ingredient
5 ounces Flour
2 Egg yolks
150 millilitres White wine
2 tablespoons Oil
1 teaspoon Salt
2 Egg whites
1 ounce Caster sugar
16 Whole roasted almonds
50 grams Dark chocolate; grated
16 Plums
Icing sugar for dusting
3 Egg yolks
1 Egg
125 grams Caster sugar
6 tablespoons Marsala

Directions

BATTER

ITALIAN ZABAGLIONE

Make batter by mixing the ingredients together then leave to rest for 20 minutes.

Whisk together the egg whites, sugar and fold into the batter. Remove the stones from the plums and replace with a toasted almond. Dip the plums into the batter and deep fry at 180C/350F. Remove and roll on paper then roll through the chocolate.

Italian Zabaglione: Cream the egg yolks and sugar but do not beat. Place over a hot bath. Pour in the marsala stirring continuously. Whisk thoroughly until it has doubled in volume and serve with the plums.

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Carlton Food Network

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