Zabaglione Sauce For Fresh Fruit Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canadian | Canadian li, Desserts, Sauces | 8 | Servings |
INGREDIENTS
| 8 | Egg yolks | |
| 1 | c | Icing sugar |
| 2/3 | c | Dry white wine or orange |
| juice | ||
| 1 | T | Grated orange rind |
| 2 | T | Orange liqueur, optional |
| 4 | Egg whites |
INSTRUCTIONS
In top of double boiler over simmering water, combine yolks with icing sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually pour in wine, beating for about 5 minutes longer or until sauce doubles in volume and thickens; transfer to bowl. Stir in orange rind and liqueur if using. Beat egg whites until stiff glossy peaks form. Stir about one quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted by Carole Walberg NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit. Recipe by: Caroline Parry, Canadian Living Posted to MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Apr 8, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 180.1mg
Sodium: 35.8mg
Potassium: 56.8mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 4.5g