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Zabaglione with Poached Dried Apricots and Currants
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
1/2 cup sugar
1 tablespoon finely grated orange zest
1/2 vanilla bean, split and scraped, pod reserved for another use
8 large egg yolks
1/2 cup Vin Santo or other sweet white dessert wine
Pinch of sea salt
Gallery
Zabaglione with Poached Dried Apricots and Currants
Recipe Summary
Yield: Makes 2 cups
Gallery
Zabaglione with Poached Dried Apricots and Currants
Zabaglione with Poached Dried Apricots and Currants
Zabaglione with Poached Dried Apricots and Currants
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 1/2 cup sugar
- 1 tablespoon finely grated orange zest
- 1/2 vanilla bean, split and scraped, pod reserved for another use
- 8 large egg yolks
- 1/2 cup Vin Santo or other sweet white dessert wine
- Pinch of sea salt
Directions
Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.
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All Reviews for Zabaglione with Poached Dried Apricots and Currants
- of Reviews
Reviews:
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All Reviews for Zabaglione with Poached Dried Apricots and Currants
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
