Strawberry Granita With Zabaglione - cooking recipe

Ingredients

10 oz frozen strawberries, thawed
1/4 cup maple syrup
1 None vanilla bean
1/3 cup sugar
3/4 cup dry white wine
2 None egg yolks

Preparation

Puree the strawberries with 2/3 cup water. Stir in the maple syrup. Pour mixture into a large bowl and place in freezer for at least 3 hours.
Meanwhile, split the vanilla bean lengthwise and scrape out the seeds into a large bowl. Add the sugar, wine and egg yolks. Whisk until frothy. Place the bowl over a pan of simmering water. Whisk until thickened and smooth. Refrigerate until chilled.
Remove granita from the freezer and let stand at room temperature for 10 mins. Divide the granita among 2 dessert glasses. Stir the zabaglione and spoon over the strawberries.