The zabaglione and melon
Instructions
To soften the gelatine leaves in a bowl of cold water.
Work the egg yolks with sugar until the mixture is well blended; Add the port, pour the cream into a saucepan and cook in a Bain-Marie, beating with a whisk until it has almost doubled its volume without reaching the boiling point.
remove from heat; Add the drained and squeezed gelatin and stir until it is completely dissolved; cool the zabaglione.
Incorporate gently whipped cream, pour the cream into a mold or individual molds and place them in the refrigerator for at least 2 hours.
Meanwhile, divide the melon in half, remove the seeds and, with one scoop, get many balls, put them in a bowl, sprinkle with the port and let marinate in the refrigerator for 15 minutes.
When serving, dip the molds briefly in hot water, turn the cream on the serving dish, garnish as desired with chocolate flakes and serve accompanying it with melon balls and with grains of black currant.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 100 g of sugar
- 10 cl of red port wine
- 10 cl of cream
- 10 g of gelatine leaves
- To accompany:
- 5 tablespoons of red port wine
- 1 honeydew melon
- 50 g of dark chocolate flakes
- 100 g of ribes
- 2 sprigs of mint