Citrus Zabaglione
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 171171 cal |
| pro | 3 g3g pro |
| total fat | 4 g4g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 32 g32g carb |
| fibre | 3 g3g fibre |
| chol | 166 mg166mg chol |
| sodium | 7 mg7mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 66 iron |
| vit A | 99 vit A |
| vit C | 9292 vit C |
| folate | 2020 folate |
For even more flavour in this Italian classic, add a shot of your favourite brandy or orange liqueur to the sauce.
Ingredients
- 2 oranges 2 oranges
- 2 cups fresh berries 2 cups fresh berries
- 3 egg yolks 3 egg yolks
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- cinnamon pinch cinnamon
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.
- Keywords : Dessert; Italian; Double Boiler; Blueberries; Raspberries; Strawberries; Oranges;
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