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Basil zabaione and pesto pretzel chips

updated

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Ingredients for 4 servings:

  • 2 egg yolks
  • 1 egg(s)
  • 150 ml white wine
  • 30 g sugar
  • 1 bunch of basil
  • 1 pretzel roll
  • some basil pesto or olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

suitable for tomato mousse

For the zabaione, puree the white wine with the washed basil and beat it with the sugar, egg yolks, and egg over a hot water bath until fluffy. For the pretzel crisps, cut the pretzel roll into thin strips. Brush each slice with a little basil pesto or, alternatively, a little olive oil. Bake in a preheated oven at 160°C (320°F) for 15 minutes. Turn the tomato mousse (recipe by ars_vivendi from the database) out onto a plate, add the pretzel crisps, and arrange the zabaione around it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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