Blackberry zabaglione
Italian zabaglione is lovely rippled with a few crushed berries for a quick, outstanding dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Low-fat
- In a bowl, lightly crush the berries with 25g of the sugar. Add a spoonful to the bottom of 6 small glasses, then set the rest of the berry mixture aside.
- Bring some water to a gentle simmer in a medium-size saucepan and tip the egg yolks into a large heatproof bowl. Halve and scrape the seeds from the vanilla pod into the egg yolks and add the remaining sugar. Using an electric whisk, beat until light and airy. Splash in the Marsala, place the bowl over the pan of simmering water, then whisk your heart out for 10-12 mins until the egg yolks are thick and foamy and the whisk leaves a defined trail. Drain off some of the juice, then ripple the remaining berries through the mousse and spoon into the glasses.
Blackberry milkshake for 4
Tip 400g blackberries, 1 small sliced banana, 3 scoops vanilla ice cream and 300ml milk into a blender, then whizz until thick and smooth, adding more milk if needed. Serve straight away.
205 kcalories, protein 5g, carbohydrate 32g, fat 7 g, saturated fat 2g, fibre 3g, sugar 32g, salt 0.04 g
Recipe from Good Food magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12235/
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Ingredients
- 400g blackberries
- 140g golden caster sugar
- 6 egg yolks
- 1 vanilla pod
- 3 tbsp Marsala or sweet wine
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An elegant finishing touch for your dinner party dessert, from Gordon Ramsay
2
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Low-fat
Ingredients
- 400g blackberries
- 140g golden caster sugar
- 6 egg yolks
- 1 vanilla pod
- 3 tbsp Marsala or sweet wine
205 kcalories, protein 5g, carbohydrate 32g, fat 7 g, saturated fat 2g, fibre 3g, sugar 32g, salt 0.04 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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10 August 2009
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24 August 2009
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19 September 2009
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