Name: Puff Pastry Nests with Zabaione and Raspberries
Ingredients: 4 Vol-au-vents; 7 oz Raspberries or strawberries; 1 tb Granulated sugar; 1 tb Maraschino or triple sec.; ***For the zabaione***; 4 Eggyolks; 4 ts Sugar; 2 tb Vnsanto or dry sherry

I grant it costs much to be a true Christian. But who in his sound senses can doubt that it is worth any cost to have the soul saved? When the ship is in danger of sinking, the crew think nothing of casting overboard the precious cargo. When a limb is mortified, a man will submit to any severe operation, and even to amputation, to save life. Surely a Christian should be willing to give up anything which stands between him and heaven. A religion that costs nothing is worth nothing! A cheap Christianity, without a cross, will prove in the end a useless Christianity, without a crown.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Dessert	1	Servings

INGREDIENTS

4		Vol-au-vents
7	oz	Raspberries or strawberries
1	tb	Granulated sugar
1	tb	Maraschino or triple sec.
		*For the zabaione*
4		Eggyolks
4	ts	Sugar
2	tb	Vnsanto or dry sherry

INSTRUCTIONS

Place the berries in a bowl, sprinkle with the sugar and liqueur and leave
them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar,
mix and place over a sauce pan with just simmering water. Whisk
continuously for about 3-4 minutes or until very fluffy and creamy. Take
off the heat. Put some of berries in the vol-au-vents pour the zabaione
over it a little to the side, sprinkle the rest of the berries on the plate
and decorate with a dusting of icing sugar.Le Pagine Della Cucina Italiana
Italian Cuisine Home Page
Recipe by: Italian Cuisine Home Page
Posted to MC-Recipe Digest V1 #818 by Walt Gray <waltgray@mnsinc.com> on
Sep 28, 1997

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