Vin Santo Zabaglione with Orange and Grapefruit |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This surprisingly rich-tasting custard has much less fat than the classic version made with egg yolks. In another twist, we call for vin santo instead of the conventional choice, Marsala. Ingredients:
3 medium navel oranges |
1 large pink or red grapefruit |
3 tablespoons sugar |
1 large egg |
3 tablespoons vin santo or other sweet dessert wine |
3/4 teaspoon cream of tartar |
garnish: freshly ground nutmeg |
Directions:
1. Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
2. Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
3. Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.
4. Cooks' note: The eggs will not be fully cooked in this dessert, which may be of concern if there is a problem with salmonella in your area.
5. Each serving about 154 calories and 1 gram fat Nutritional analysis provided by Gourmet
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