Raspberry Zabaliogne
A potent little pudding. The first time I made it I did not whisk any raspberries with the egg yolk mixture. The result was very pale and its impact seemed greater because it looked so innocuous. It is not only for appearance's sake, though., that the raspberries are whisked in - the zabaglione does taste better that way.
INGREDIENTS:
4 EGG YOLKS
4 TBSP EAU-DE-VIE DE
FRAMBOISE
APPROXIMATELY 115 G/4 OZ FRESH RASPBERRIES
TO SERVE:
CRISP ALMOND BISCUIT'S
DIRECTIONS:
Put the egg yolks, eau-de-vie and sugar into a heatproof bowl, then place over a saucepan of hot water. Whisk the mixture until very thick and light; this will take about 10 minutes.
Stir in half the raspberries and a little more sugar, if liked, then divide the mixture between 4 glasses or individual serving dishes.
Place an equal number of raspberries on top of each zabaglione (they will fall through it) and serve immediately with crisp almond biscuits.
