Grilled Pineapple or pears zabaglione with almonds Tourisme Dessert ENG

Ingrédients

Ingrédients for 4

1 pineapple (possible to replace the pineapple with another seasonal fruit) or 3 pears

1 lemon

4 egg yolks

120g powdered sugar

10cl of white wine

5 cl of amaretto

4 soup spoons of flaked almonds

Matériel

Dessert ramekins

Étapes de la recette

Wash, peal and cut the pineapple into small cubes. Share the cubes out into the ramekins.

Squeeze the juice out of the lemon. Whisk the egg yolks and the sugar in a heat resistant bowl until the yolks tare transformed into a white creamy consistency. Add the lemon juice, the lemon zest and the wine. Whisk until well mixed together.

Place the bowl into a bain-marie and keep whisking for 5 minutes until the zabaglione starts to thicken. Pour the zabaglione over the pineapple, sprinkle with the flaked almonds, and grill for 3 minutes.