Name: Peaches and raspberries with prosecco zabaglione
Yield: 6
Ingredients: 6 egg yolks; 100 ml prosecco; 85 gm caster sugar; Scraped seeds of ½ vanilla bean; 150 gm raspberries, to serve; Prosecco-poached peaches; 650 ml prosecco; 200 gm caster sugar; 1 vanilla bean, split, seeds scraped; 6 white peaches, skin scored

Ingredients

6 egg yolks

100 ml prosecco

85 gm caster sugar

Scraped seeds of ½ vanilla bean

150 gm raspberries, to serve

Prosecco-poached peaches

650 ml prosecco

200 gm caster sugar

1 vanilla bean, split, seeds scraped

6 white peaches, skin scored

Method

Main

1.For prosecco-poached peaches, place prosecco, sugar and vanilla bean and seeds in a saucepan and to the boil. Add peaches, reduce heat to medium and simmer until peaches are tender and a knife pierces fruit easily (10-15 minutes, depending on the ripeness of the fruit). Peel peaches and set aside in poaching liquid.

2.Whisk yolks, prosecco, sugar and vanilla seeds in a bowl over a saucepan of gently simmering water until the mixture is doubled in volume and holds a ribbon (8-10 minutes).

3.Spoon poached peaches and a little poaching liquid into bowls, scatter with raspberries, spoon zabaglione on top and serve.

Styling by Lisa Featherby

Styling by Vanessa Austin