| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Desserts, Italian, Mrs. g | 4 | Servings |
INGREDIENTS
| 8 | Navel oranges | |
| 5 | Basil sprigs | |
| 1/2 | c | Basil leaves, packed |
| 2 | Egg yolks | |
| 2 | T | Sugar |
| 1/4 | c | Dry white wine |
INSTRUCTIONS
Using a vegetable peeler, remove a strip of zest from one of the oranges and chop enough to measure 1/4 tsp. Using a knife, peel skin and pith from oranges and cut in between the membranes to remove the sections. Using hands, lightly crush the basil sprigs and toss in a large bowl with the orange sections. Cover and chill 2-6 hours. Mince the 1/2 cup basil. In a medium bowl combine the egg yolks, sugar, wine and reserved orange zest. Place over a saucepan of simmering water and whisk until the zabaglione is frothy, thick, and doubled in volume, about 5 minutes. Stir in the minced basil. Drain the orange sections and remove basil sprigs. Divide among 3 dessert dishes and spoon a heaping tablespoon of zabaglione over each one. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 90.1mg
Sodium: 18.5mg
Potassium: 493.1mg
Carbohydrates: 15.6g
Fiber: 6.8g
Sugar: 6.8g
Protein: 5.5g