Peaches and raspberries with prosecco zabaglione

AT A GLANCE

  • Serves 6 people

  • 6 egg yolks
  • 100 ml prosecco
  • 85 gm caster sugar
  • Scraped seeds of ½ vanilla bean
  • 150 gm raspberries, to serve
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  • Prosecco-poached peaches
  • 650 ml prosecco
  • 200 gm caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 6 white peaches, skin scored
01   For prosecco-poached peaches, place prosecco, sugar and vanilla bean and seeds in a saucepan and to the boil. Add peaches, reduce heat to medium and simmer until peaches are tender and a knife pierces fruit easily (10-15 minutes, depending on the ripeness of the fruit). Peel peaches and set aside in poaching liquid.
02   Whisk yolks, prosecco, sugar and vanilla seeds in a bowl over a saucepan of gently simmering water until the mixture is doubled in volume and holds a ribbon (8-10 minutes).
03   Spoon poached peaches and a little poaching liquid into bowls, scatter with raspberries, spoon zabaglione on top and serve.
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