Fruit Mosaic in Brut Imperial Zabaglione
Bernard Dance, Chef de Cuisine
Just as one must begin with a fantastic hor d'oeuvre, one must
finish a meal with a wonderful dessert. Desserts have often been described
as the "crowning glory" of a meal. The choice and preparation of desserts
must, of course, take into consideration what other dishes have been eaten in
the meal. The same respect must be given to desserts as given to the choice
of vegetables, meats, etc....Particular attention must be paid to the
combination of dishes and their ingredients. Champagne is an ideal partner
in the preparation of desserts because it not only respects the flavors but
also enhances them.
Chop and slice an assortment of fruit until all pieces are the same size.
To make the Zabaglione (for 8 plates):
- 10 egg yolks
- 5 oz. caster sugar
- 3.5 oz Brut Imperial Champagne
- 7 oz. Chantilly
- Icing sugar
Spread the Zabaglione over the plate.
Arrange the fruit on top.
Cook under grill or oven with the icing sugar.
For more champagne 'pop' culture, visit Moët & Chandon.
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