Deep Fried Plums with an Italian Zabaglione Batter:
5 oz Flour
2 Egg yolks
150 ml White wine
2 tb Oil
1 ts Salt
2 Egg whites
1 oz Caster sugar
16 Whole roasted almonds
50 g Dark chocolate; grated
16 Plums
Icing sugar for dusting
Italian Zabaglione:
3 Egg yolks
1 Egg
125 g Caster sugar
6 tb Marsala
Make batter by mixing the ingredients together then leave to rest for
20 minutes.
Whisk together the egg whites, sugar and fold into the batter. Remove
the stones from the plums and replace with a toasted almond. Dip the
plums into the batter and deep fry at 180C/350F. Remove and roll on
paper then roll through the chocolate.
Italian Zabaglione: Cream the egg yolks and sugar but do not beat.
Place over a hot bath. Pour in the marsala stirring continuously.
Whisk thoroughly until it has doubled in volume and serve with the
plums.
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