ZABAGLIONE OF HIERBAS DE MALLORCA WITH APPLE AND HIERBAS DE MALLORCA ICE-CREAM
: Dessert | : 4 | : low
Ingredients
Zabaglione
3 egg yolks
10 ml Hierbas de Mallorca, sweet
40 ml Champagne
10 g sugar
4 sheets of gelatine, soaked
125 ml whipped cream (without sugar)
Lemon juice
Apple and Hierbas de Mallorca ice-cream
1 large apple
30 g raisins
40 ml Hierbas de Mallorca, mixed
1 pinch of cinnamon
50 g butter
1 splash of lemon juice
250 ml milk
250 ml cream
4 egg yolks
2 eggs
100 g sugar
Half a vanilla pod
Instructions
Whisk the egg yolk with the Hierbas de Mallorca, Champagne and sugar in a bain marie until it begins to solidify.
Very carefully add the soaked gelatine and leave to stand for one hour in the refrigerator.
Just before serving, carefully add the lemon juice and whipped cream.
Peel, core and cut the apple and splash with lemon juice.
Put the butter into a frying pan until it browns; add the apple pieces and the Hierbas de Mallorca.
Season with cinnamon and leave to caramelise completely, and then leave to cool.
Whisk the milk, cream, eggs, sugar and the flesh of a vanilla pod in a bain marie until hot (do not allow to boil).
Place the mixture into an ice-cream making machine and freeze.
When the mixture is frozen and has thick consistency, add the apples and store in the freezer.
Presentation
Fill some ice-cream into a champagne glass with the aid of a piping bag.
Add some Zabaglione with a spoon.
Cover with another layer of ice-cream.
Top ice-cream with a last layer of Zabaglione.