Citrus Zabaglione
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For even more flavour in this Italian classic, add a shot of your favourite brandy or orange liqueur to the sauce.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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2 oranges
2 cups (500 mL) fresh berries
3 egg yolks
1/3 cup (75 mL) granulated sugar
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.
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