25 cherries, cut in half
6 apricots, cut in quarters
3 peaches, cut in thin slices
1/2 cantaloupe melon, cut in thin slices
juice and zest from 1 large lemon
2 tbsp raw honey
5 organic egg yolks
3 tbsp raw honey
1/3 cup / 80 ml dry white wine
3/4 cup / 180 ml organic yogurt
fresh lavender flowers
Making the fruit salad: Combine the fruit in a large bowl. Place lemon juice, zest and honey in a small bowl, stir around with a spoon and pour over the fruits. Toss gently, taste, and add more honey and lemon if desired. Refrigerate for at least 2 hours.
Making the honey zabaglione: Whisk egg yolks with honey until blended in a large stainless-steel bowl. Set the bowl over simmering water and whisk until the mixture lightens in color and thickens, about 3-4 minutes. Add the wine and a couple of lavender flowers and continue whisking constantly until the mixture is pale, thick, and has expanded in volume, about 10 minutes. If the mixture curdles it’s too hot, remove it from the heat whisk it off for a few seconds.
When the zabaglione is light and fluffy, move the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days.
To serve, divide the fruit in 4 glasses or small bowls. Put a spoonful of zabaglione alongside. Sprinkle a couple of lavender flowers on top of it.