Zabaione with cherry sauce and almond brittle

Name: Zabaione with cherry sauce and almond brittle
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Morello cherries; 100 ml Cherry nectar; 180 g Sugar; 1 package Vanillin sugar; 1 TABLESPOON flaked almonds; 3 Egg yolk (size M); 100 ml dry white wine; 100 g Whipped cream; 7-10 Tbsp Mint and cherries; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Morello cherries
100 ml Cherry nectar
180 g Sugar
1 package Vanillin sugar
1 TABLESPOON flaked almonds
3 Egg yolk (size M)
100 ml dry white wine
100 g Whipped cream
7-10 Tbsp Mint and cherries
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash the cherries, remove the stalks, stone them and put them in a tall cup. Add cherry nectar, 70 g sugar and vanillin sugar and puree. Pass through a sieve and chill. Coat aluminium foil thinly with oil.
2
Melt 30 g sugar in a frying pan until golden brown. Stir in almonds. Spread almond paste thinly on the aluminium foil and let it cool down. Mix egg yolks, 80 g sugar and wine in a metal bowl.
3
Whisk over a hot water bath (water must not boil) for approx. 12 minutes with the whisk of the hand mixer until thick and creamy white. Then stir over a cold water bath until cold.
4
Whip the cream until stiff and carefully fold into the wine cream. Finely chop the almond brittle. Fill cream into bowls, marble with cherry sauce and sprinkle with almond brittle. Decorate with cherries and mint.