Light and elegant, this verjuice jelly with zabaglione makes a beautiful summer dessert. The delicate sweetness and gentle acidity of the verjuice set into a shimmering jelly, paired with a cloudlike zabaglione that adds warm, aromatic richness. Refreshing yet indulgent, it’s the kind of dessert that feels effortlessly celebratory on a warm evening.
Serves 6
Verjuice jelly:
4 Sabato gelatine leaves
⅓ cup caster sugar
½ cup water
2 cups thevineco or Wright’s verjuice
Soak the gelatine leaves in a bowl of cold water to soften. Put the sugar and water in a pot and bring just to the boil, stirring until sugar dissolves. Add the verjuice to heat for a minute, then remove pot from the heat. Squeeze as much liquid from the gelatine leaves as possible, then add the gelatine to the pot, and whisk until dissolved. Pour into 6 serving glasses, dividing the mixture evenly. Refrigerate for at least 4 hours, or overnight to set.
Zabaglione:
4 egg yolks
¼ cup caster sugar
⅓ cup Sichel Sauternes
¼ cup Fresh As freeze-dried raspberries
Put the egg yolks and sugar in a heatproof bowl set over a pot one-quarter full of gently simmering water, and use either a hand or electric beater to whisk until pale and foamy. It is very important that the simmer is gentle and the bowl mustn’t touch the water.
While continuing to whisk at medium-speed, gradually add in the wine. Continue whisking until the mixture is thick and pale and about 3-4 times its initial volume – this will take about 5 minutes.
Remove the bowl from the heat and continue to whisk for about 5 minutes more until the mixture cools to room temperature. Evenly spoon some zabaglione on top of each jelly, scatter with a few raspberries and serve immediately.
