Sbrisolona crumble with sichuan pepper flavoured zabaglione
For the crumble
- 200 g La Veronese® fine rice flour
- 200 g La Veronese® fumetto cornmeal
- 150 g almond flour
- 50 g almonds
- 150 g sugar
- 200 g cold butter
- 1 lemon
- 1 whole egg + 1 egg white
- Salt to taste
For the Zabaglione
- 8 egg yolks
- 160 g sugar
- 100 ml Marsala
- 2 rosemary sprigs, reduced to powder
- Sichuan pepper to taste
For the Sbrisolona crumble – start by toasting some almonds in a non-stick frying pan. In a bowl, whisk the egg and egg white with the sugar and the almond flour until creamy, then drizzle in the rice flour and the corn meal. Finally, add most of the grated zest of the lemon, a pinch of salt, and the cold butter in little curls. Work this dough quickly with the tips of your fingers, so as to obtain a mix that resembles coarse meal.
Crumble this dough on a baking tray covered with baking paper, add the toasted almonds, and bake in a 180 C°/160° Fan/Gas Mark 4 oven for 20/25 min.
Meanwhile, prepare the zabaglione by carefully whisking together the sugar and the egg yolks. Place in a bowl set over a pan of boiling water and cook at a simmer, adding the Marsala a little bit at a time, the rosemary powder, and the pepper to taste. Continue to whisk well, until it turns into a foamy smooth cream.
To serve, place the Sbrisolona crumble alongside the zabaglione, with a little lemon zest, a small dusting of pepper, and more powdered rosemary.
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