City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Prosecco Zabaglione
May/Jun 2009
Prosecco is a sparkling Italian wine

1 c. prosecco
1/2 c. icing sugar
5 large egg yolks
2 T. mild liquid honey
1/2 c. whipping cream, chilled
Fresh berries or other seasonal fruit, for serving

In a stainless steel or glass mixing bowl, whisk together the prosecco, sugar, egg yolks and honey; set over a pot of simmering water and whisk constantly until the mixture has the texture of softly whipped cream and a candy thermometer registers 160°F. Beat the zabaglione until completely cooled. In another bowl, beat the whipping cream until soft peaks form; fold into the zabaglione and serve immediately, layered with fresh berries, or chill until ready to serve. Serves 6.