Raspberry Ripple Zabaglione
|Lemon||1⁄2 , juiced|
|Icing sugar||2 Teaspoon|
|Caster sugar||1 Tablespoon|
|Medium dry sherry||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Low fat greek yogurt||4 Tablespoon|
Reserve 12 raspberries for decoration and place the rest in a food processor with a good squeeze of lemon juice.
Blitz to a puree, then push through a sieve to remove the seeds.
Add icing sugar to taste, leaving the fruit slightly on the tart side, then set aside.
Place the egg yolks and caster sugar in a large, heatproof bowl.
Beat in the sherry and wine, using a balloon whisk.
Place over a pan of simmering water and heat gently, whisking continuously until the mixture is very light but holds its shape.
When it is the consistency of semi-melted ice cream, take it off the heat and continue to whisk over a bowl of iced water until cool - this prevents it from splitting.
Fold the yogurt into the mixture.
Drizzle in the raspberry puree and gently swirl to create a ripple effect.
Spoon into stemmed serving glasses, decorate with the reserved raspberries and serve with wafer-thin biscuits, if you like.