Citrus Zabaglione
17 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 171 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 32 g |
| fibre | 3 g |
| chol | 166 mg |
| sodium | 7 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 6 |
| vit A | 9 |
| vit C | 92 |
| folate | 20 |
- Portion size: 4
For even more flavour in this Italian classic, add a shot of your favourite brandy or orange liqueur to the sauce.
Ingredients
- 2 2orangeoranges
- 2 cups 2cupsfresh berries
- 3 3egg yolkegg yolks
- 1/3 cup 1/3cupgranulated sugar
- pinch pinchcinnamon
Preparation
Working over bowl to catch juice, cut off rind and outer membrane of oranges. Cut between membrane and pulp to release fruit, squeezing membranes to extract all juice and reserving 3 tbsp (50 mL). Divide oranges and berries among 4 dessert dishes. Set aside.
In heatproof bowl over saucepan of simmering water, whisk egg yolks, sugar, cinnamon and reserved orange juice until thickened, about 5 minutes. Pour over fruit.
