Moscato Zabaglione with Tea-Poached California Prunes

Makes: 4Prep Time: 30 minutes

INGREDIENTS

  •  
  • For the Zabaglione:
  • 10 egg yolks
  • 100g sugar
  • 50g sparkling wine, preferably Rialto Moscato DOC
  •  
  • For the Tea-Poached California Prunes:
  • 20 California Prunes
  • 20g Earl Grey tea leaves
  • 500ml boiling water
  •  
  • To serve: 
  • flaked almonds
  • amaretti biscuits, crushed

DIRECTIONS

  1. Add the tea leaves to the boiling water and leave to infuse for 3 minutes. Strain through a fine sieve into a small pan to remove the tea leaves.
  2. Add the prunes and bring to the boil.
  3. Turn off the heat and set the pan to one side to infuse the California Prunes as the liquid cools.
  4. Meanwhile, place all the ingredients for the Zabaglione in a large bowl and start whisking together. When thoroughly combined, place the bowl over a pan of barely simmering water and continue to whisk until the mixture if fluffy and voluminous – be careful not to let the bowl touch the water as this may cause the eggs to scramble.
  5. Drain the California Prunes from their liquid and place in serving dishes.
  6. Spoon over the Zabaglione to cover then sprinkle over the almond flakes and crushed biscuits just before serving.

AUTHOR

Dominic Chapman

Dominic Chapman worked with Heston Blumenthal for four years, initially serving as chef de partie at the three-Michelin-starred Fat Duck in 2002. After leaving to work at the iconic Kensington Place bistro under Rowley Leigh in 2004, Dominic Chapman was later offered the position of head chef at Blumenthal’s other Bray-based venture, the newly opened The Hinds Head. In 2007, Chapman became head chef at The Royal Oak, earning Michael Parkinson’s pub and restaurant a Michelin star, three AA rosettes and a 6/10 rating in the Good Food Guide during a seven-year spell. He stayed here until, eventually, craving the greater challenge of a place of his own, he took over The Beehive in White Waltham.