Maple Zabaglione with Ready-Set-Serve Fruit Salad Deluxe

A New England take on the classic custard sauce, this sweet, creamy zabaglione and crunchy tuile add balance to this tangy fruit combo.
Maple_Zabaglione

Ingredients:

Maple Zabaglione
4 C Ready-Set-Serve Preservative-Free Fruit Salad Deluxe
4 large egg yolks
1/4 C granulated sugar
1/3 C maple syrup
1/4 C Marsala wine
Tuile Batter
3/4 C granulated sugar
3 large egg whites
1/2 C butter, melted and cooled to room temperature
1/2 C all-purpose flour

Instructions:

Zabaglione
In a stainless-steel bowl whisk all ingredients over a double boiler until light and fluffy. Cool and store for service.
Tuile Batter
Combine all ingredients in a mixing bowl and let rest for a few hours under refrigeration. Place a dollop of batter on a sheet tray and bake for 5 to 10 minutes until light brown. Cool.
To serve: portion one cup fruit per person, topped with equal portions of zabaglione. Top each with a tuile.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.