| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Dairy, Eggs | Sainsbury2 | 4 | Servings | |
INGREDIENTS
| 1 | Orange-fleshed melon | |
| weighing about 400g | ||
| 13oz | ||
| e.g. | ||
| cantaloupe | ||
| * 2 peaches or nectarines | ||
| 20 | 0 g, 7oz strawberries | |
| or small seedless | ||
| grapes | ||
| 12 | g | Apricots, cherries or plums |
| 4oz | ||
| 1 | Kiwifruit or 100g, 31/2oz | |
| raspberries | ||
| 175 | Fruit juice e.g apricot | |
| peach or apple | ||
| 6floz | ||
| 2 | T | White wine |
| 150 | Milk, 1/4pint | |
| 2 | Egg yolks | |
| 50 | g | Caster sugar, 2oz |
| 1/4 | t | Vanilla flavouring |
| 1 | T | Double cream or mascarpone |
| cheese |
INSTRUCTIONS
Prepare the fruit as necessary and cut it into small chunks, leaving small fruit, such as raspberries and grapes, whole. Pour over the fruit juice and wine, cover and chill until required. To make the zabaione, put all the ingredients in a heavy-based saucepan and whisk well. Stir over a low heat for about a minute until the sugar has dissolved. Turn up the heat slightly, bring to the boil and beat the mixture vigorously with a whisk for 10-15 minutes or until it has thickened and is frothy (there should be no liquid left at the bottom). Cool and chill for about 1 hour in the refrigerator. Serve the macedonia with the zabaione poured over. Converted by MC_Buster. NOTES : This simple summer fruit salad is best made with very ripe fruit as it contains no additional sugar. The combination of fruit can be varied according to the season, making use of strawberries and cherries early in the summer, and grapes and plums later on. Serve it in individual glasses topped with the zabaione for a special occasion, otherwise it makes a delicious light desert on its own. Converted by MM_Buster v2.0l.
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