Crunchy cherry pockets on amaretto sabayon

Name: Crunchy cherry pockets on amaretto sabayon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 TABLESPOONS Coconut flake; 1 glass (370 ml; or 1/2 glass 720 ml) Morello cherries; 1/2 package (approx. 18 g) Pudding powder "Vanilla Flavor"; 2 Eggs (size M); 12 leaves Spring roll dough (à approx. 14 g); 4 TABLESPOONS Sugar; 100 ml dry white wine; 1-2 TABLESPOONS Almond liqueur (e.g. Amaretto); 1,5 l oil for frying; 1 TABLESPOON Icing sugar for dusting

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 TABLESPOONS Coconut flake
1 glass (370 ml; or 1/2 glass 720 ml) Morello cherries
1/2 package (approx. 18 g) Pudding powder "Vanilla Flavor"
2 Eggs (size M)
12 leaves Spring roll dough (à approx. 14 g)
4 TABLESPOONS Sugar
100 ml dry white wine
1-2 TABLESPOONS Almond liqueur (e.g. Amaretto)
1,5 l oil for frying
1 TABLESPOON Icing sugar for dusting

Directions

1
Roast the grated coconut in a pan without fat until brown, take it out. Drain the cherries in a sieve, collecting the juice. Cut the cherries smaller. Stir 3 tbsp. juice with pudding powder until smooth. Bring the rest of the juice to the boil, remove from the heat. Stir in the pudding powder, bring to the boil again, pour into a bowl, stir in the cherries, allow to cool slightly
2
Separate the eggs, mix the egg white and 1 tablespoon of water. Cut dough sheets into 3 strips. Put 1-2 tsp. cherries in the upper left corner. Fold the left corner flush with the long side to form a triangle. Fold the triangle further flush to the end and press firmly
3
Beat the egg yolks, sugar, wine and liqueur with a whisk over a hot water bath until frothy. Heat the oil for frying. Fry the cherry pouches for about 5 minutes in portions until brown, remove, drain and keep warm
4
Arrange cherry pockets and zabaglione on plates, dust with icing sugar and sprinkle with coconut flakes
5
Tip: Any remaining spring roll dough can be frozen well wrapped without problems