Zabaglione of Txakoli with Fruit
For the Zabaglione:
- 1 Bottle Txakoli Itsasmendi Urezti
- 16 Egg yolks
- 150 gr. Sugar
- 250 gr. Cream
- 40 gr. Grand Marnier
- 100 gr. Ondarrabi Zuri raisins
For the Fruit:
- 8 Ondarrabi Zuri grapes
- Pineapple diced into 1x1 cm. cubes
- 8 Wild strawberry
- Candied Orange Julienne
For the foam of Txakoli:
- 200 ml. Txakoli Itsasmendi Urezti
- 20 gr. Sugar
- Lecithin
Method:
For the Zabaglione: Reduce the txakoli with half the sugar to obtain 500 gr. of liquid. Add the cream and raisins. Boil the mixture and leave to steep overnight. Strain the raisins, add the Grand Marnier and set aside.
Then beat the egg yolks with the remaining sugar and place in a bain-marie, when the mixture begins to whiten add the infusion of txakoli gradually and continue beating until it reaches 85º. Fold the raisins into the mixture and set aside.
For the Fruit: Skewer onto a brochette the pinapples, grapes and strawberries. Sprinkle with sugar and ceremelise using a blowtorch.
For the foam of Txakoli: Boil the txakoli and sugar and add the lecithin whilst not on the flame. Beat with an electric mixer.
Finish and presentation:
In a soup bowl, make a small bed of raisins to support the brochette. Cover the bottom of the bowl with the zabaglione and brown the mixture until golden.
Place the brochette on top of the raisins and place the orage julienne on top.
Finish off with the foam of Txakoli.
