3 deciliters Moscato wine
four egg yolks
3 deciliters cream
1/2 leaf of fish glue or 1 oz. gelatin
pesce
100 grams sugar
1/2 tsp. vanilla extract
Prepare the zabaione with the sugar, egg yolks and Moscato. Cool in the refrigerator. Whip the cream and blend it, the vanilla and the gelatin into the egg mixture. Pour into small molds, preferably of aluminum, and put them in the refrigerator. To serve, turn out the puddings on a cream consisting solely of puréed berries. Garnish with some whole berries and dust with powdered sugar.
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Dulcedo Verduzzo Dolce
Lison Pramaggiore D.O.C.
Santa Margherita
The brilliant yellow color with golden reflections seems to mirror the sunny character of the wine. At the base of the bouquet, a delectably honeyed, sweetish perception with tones of apricot jam and dried exotic fruit against a vanilla background. The palate immediately detects sweet, warm and soft sensations provided by a combination of alcohol and sugars but balanced by refreshing acidity, a component that gives Dulcedo remarkable equilibrium. A light vein of vanilla melds perfectly with fruity notes in pleasant succession. Powerful and at the same time delicate, the flavor transmits all its sweetness and complexity in a way that surprises.
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