Ingredients
Zabaglione:
4 large egg yolks
2 tablespoons GOLDEN BLOSSOM HONEY
1/3 cup Marsala wine
Cream:
1/2 cup heavy whipping cream
1 tablespoon GOLDEN BLOSSOM HONEY
1/2 teaspoon vanilla extract
4 ripe fresh peaches
4 tablespoons sliced almonds
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
In the top of a double boiler or a large round stainless steel bowl set over simmering water, whisk egg yolks and honey until well combined. Gradually add wine, whisking to incorporate. Keep water at a simmer, do not boil and be sure simmering water does not touch bottom of pot or bowl.
Continue whisking 5 – 10 minutes until the mixture froths and becomes pale and reaches a temperature of 175 degrees. Remove pan from simmering water and continue whisking another 2 minutes to slightly cool mixture. Refrigerate for at least one hour.
Beat cream until soft peaks begin to form. Continue beating while you drizzle in honey and vanilla extract. Beat into soft peaks. Gently fold whipped cream into cooled egg mixture. Refrigerate 2-4 hours.
When ready to serve, arrange peach slices decoratively between 4 small plates. Spoon zabaglione on peaches and sprinkle with sliced almonds.
Serves: 4
Continue whisking 5 – 10 minutes until the mixture froths and becomes pale and reaches a temperature of 175 degrees. Remove pan from simmering water and continue whisking another 2 minutes to slightly cool mixture. Refrigerate for at least one hour.
Beat cream until soft peaks begin to form. Continue beating while you drizzle in honey and vanilla extract. Beat into soft peaks. Gently fold whipped cream into cooled egg mixture. Refrigerate 2-4 hours.
When ready to serve, arrange peach slices decoratively between 4 small plates. Spoon zabaglione on peaches and sprinkle with sliced almonds.
Serves: 4
