Peach zabaglione

Peach zabaglione

Total: 25 Min. | Active: 25 Min.
gluten-free
Nutritional value / people: 143 kcal
, Fat: 5 g
, Carbohydrate: 16 g
, Protein: 3 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

½ tsp butter
2 peaches, diced
1 tbsp sugar
3 tbsp fresh egg yolks
2 tbsp sugar
1 dl white wine (e.g. Arneis)
1 vanilla pod, cut open lengthways, only use the scraped-out seeds
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Utensils

For 4 glasses, approx. 200 ml each

How it's done

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Melt the butter. Add the peaches and sugar, simmer for around 2 mins., cool a little, divide into the glasses. Combine the egg yolks, sugar, wine and vanilla in a thin-sided bowl. Suspend the bowl over the gently simmering bain-marie, ensuring it does not touch the water. Using the whisk attachment on a hand-held electric mixer, beat for approx. 8 mins., until the zabaglione is frothy and traces form when it is stirred. Remove the bowl, continue beating for a moment, pour into the glasses, serve immediately.

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