Zabaione Mousse

Ingredients

• 4 egg yolks
• 100 g powdered sugar
• 100 ml Marsala wine
• 0.5 tsp grated lemon zest
• 4 sheets of white gelatin
• 50 g heavy cream (whipped stiff)
• 1 handful physalis berries
• 1 tbsp sugar
• 1 orange (juiced)

Instructions

1. 1.

   Soak the gelatin in plenty of cold water. Whisk the egg yolks with powdered sugar in a metal bowl until creamy, then stir in Marsala wine and lemon zest. Place the bowl over a hot water bath and beat with a whisk or electric mixer until the mixture is thick and foamy and has doubled in volume.

2. 2.

   Squeeze out excess water from the gelatin and dissolve it in a small saucepan, then add to the zabaione and mix well. Fold in the whipped cream.

3. 3.

   Transfer the mixture into a bowl, cover, and refrigerate for 3–4 hours until set.

4. 4.

   Wash the physalis berries and set aside 4–6. Remove stems from the remaining berries, chop finely, and heat with orange juice and sugar in a saucepan. Puree thoroughly, then strain through a sieve to obtain a smooth sauce.

5. 5.

   Scoop portions of the zabaione onto plates, drizzle with the physalis sauce, and garnish each serving with a whole physalis berry.