Spumoni mousse a la le mont
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sultana raisins |
| ½ | tablespoon | Maraschino liquor |
| 3 | Egg yolks | |
| ½ | cup | Fine sugar |
| ½ | cup | Sweet Marsala wine |
| ¼ | cup | Semi-sweet chocolate; grated |
| ½ | pint | Heavy cream; whipped |
| ¼ | cup | Chopped pecans |
| 6 | Cherries | |
Directions
Soak raisins in maraschino liquor 20 minutes. Prepare a zabaglione by combining egg yolks & sugar in top of double boiler above simmering-not boiling-water. Beat mixture with wire whisk until pale yellow & fluffy.
Gradually add Marsala wine & continue beating until zabaglione becomes thick enough to hold its shape in a spoon. Chill until it thickens a little more. Fold in raisins together with maraschino liquor, chocolate, whipped cream & pecans. Pour mixture into 6 individual champagne glasses; chill 4 hours. Garnish each serving with a maraschino cherry & serve.
LE MONT
GRANDVIEW AVE., PITTSBURGH.
WINE: ASTI SPUMANTE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .