Title: Deep Fried Plums with an Italian Zabaglione
Categories: Coxon's kit, Coxon1
Yield: 1 servings

-----------------------------------BATTER-----------------------------------
5 oz Flour
2 Egg yolks
150 ml White wine
2 tb Oil
1 ts Salt
2 Egg whites
1 oz Caster sugar
16 Whole roasted almonds
50 g Dark chocolate; grated
16 Plums
Icing sugar for dusting

-----------------------------ITALIAN ZABAGLIONE-----------------------------
3 Egg yolks
1 Egg
125 g Caster sugar
6 tb Marsala

Make batter by mixing the ingredients together then leave to rest for 20
minutes.

Whisk together the egg whites, sugar and fold into the batter. Remove the
stones from the plums and replace with a toasted almond. Dip the plums into
the batter and deep fry at 180C/350F. Remove and roll on paper then roll
through the chocolate.

Italian Zabaglione: Cream the egg yolks and sugar but do not beat. Place
over a hot bath. Pour in the marsala stirring continuously. Whisk
thoroughly until it has doubled in volume and serve with the plums.

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