Lemon panna cotta with Zabaglione sauce

Lemon panna cotta served with Zabaglione - Components
Panna cotta:
500 ml cream 36%
500 ml milk
4 tablespoons sugar
3 teaspoons gelatin
juice and wiped the skin with 1 / 2 lemon

Zabaglione:
3 egg yolks
3 tablespoons sugar
100 ml of fine sparkling wine
Lemon panna cotta served with Zabaglione - how to prepare
Cream with milk and 4 tablespoons of sugar poured into a saucepan, whisk thoroughly confusing and heated almost to boiling. Dissolve gelatin in 1 / 3 cup boiling water. Once the cream starts to bubble, remove it from the fire poured into gelatin, thoroughly confusing and leave to cool. When the cream is cold, I add lemon juice and zest of half a lemon, poured into cups and intercede in the fridge for at least 6 hours. When the panna cotta is ready, preparing Zabaglione - mixer on low speed tamp 3 egg yolks with 3 tablespoons of sugar to a consistency a bit swifter than usual on kogiel-Mogiel (about 2 minutes). A small pot will fill with water and wait until it boils. When water boils, the pot I put the filter, and on it I put a bowl of egg custard (so that the bowl does not touch the water surface). Kill the mixer on (already at the highest speed), slowly pouring sparkling wine - the more delicate, the cream comes out better. When the cream reaches back a thick, fluffy texture, taking off a pair of bowl, mix for 2 minutes. Panna cotta cups dip briefly in boiling water, odkrajam knife along the edges (carefully so as not to spoil the appearance of dessert). Lecture on plates and pour the finished sauce. Finally decorate with fruit. I give immediately until the sauce is still warm, and the panna cotta freezing.