Figs with Prosecco Zabaglione
Figs are rich in minerals including potassium, calcium, magnesium, iron, and copper and are a good source of antioxidant vitamins A and K.
Serve this as a unique appetizer that all your guests will be impressed by.
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- 1 cup all-purpose flour
- 2 tsps Dried yeast
- 1 pinch Sea salt
- 2 Tbsps sugar
- vegetable oil (for frying)
- 12 fresh Figs (stems on)
- 2 egg yolks
- 2 Tbsps sugar
- 3 Tbsps Prosecco
- 0.333 cup whipping cream
1 Cutting board, 1 Large knife, 20 Wooden skewers, 1 große flache Casserole dish, 1 Small knife, 1 Citrus juicer, 1 Bowl, 1 Garlic press, 1 Tablespoon, 1 Measuring cups, 1 Small pot mit Deckel, 1 Wooden spoon, 1 Aluminum pan, 1 Grilling tongs, 1 Brush
To make the batter, place the dry ingredients in a bowl and whisk in enough water to make a smooth batter with the consistency of thick pouring cream. Set aside for 15 minutes.
Heat 2 inches of oil in a nonstick skillet. Holding the fig by the stem, dip the figs into batter then place them gently in the oil and fry for 1-3 minutes. With a slotted spoon carefully remove the figs with tongs and drain them on paper towels.
To make the zabaglione, fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture.
Serve the figs on a plate or platter with the Prosecco zabaglione.