Summer Fruit Salad with Zabaglione
Celebrate summer with a delicious fruit salad recipe from Chef Daniel Wilson.
1 punnet raspberries
1 punnet strawberries
1 punnet blackberries
5 egg yolks
100ml sparkling wine or moscato
250ml thickened cream, whipped to soft peaks
Dice the peaches and halve the strawberries then toss gently together. Reserve with the rest of the berries.
Place the egg yolks, sugar and sparkling wine into a glass or stainless steel bowl over a saucepan with a small amount of gently simmering water in it (bain marie) and whisk constantly until very light and mousse-like but holding its shape. Place the bowl that the zabaglione is in over a bowl of iced water and stir frequently to take the heat out of it. Once cool gently fold in a third of the cream. Once incorporated add the rest of the cream and fold gently until smooth. NB: This can be done up to 12 hours before serving, just cover and keep in the refrigerator until needed.
Divide the peach & berries between 4 glasses/bowls. Spoon a quarter of the zabaglione on top of each fruit salad and enjoy!