Sparkling Zabaglione with Winter Tropical Fruits
Sauce
1/2 cup (125 mL) sparkling white wine
1/4 cup (60 mL) coconut sugar
3 large free-range egg yolks
1/2 tsp (2 mL) vanilla or almond extract
1/4 cup (60 mL) crème fraîche or plain yogurt
Fruit Compote
1 red papaya, peeled and seeds removed
3 ripe, firm bananas, peeled and sliced
2 kiwi, peeled and sliced
1/4 cup (60 mL) large flaked toasted coconut
To make zabaglione: Whisk wine, sugar, yolks, and vanilla in large metal bowl until blended. Place bowl over large saucepan of simmering water. Do not allow metal bowl with eggs to touch water.
Whisk constantly over simmering water until mixture is thickened and candy thermometer reads 160 F (71 C), about 2 minutes. Remove from simmering water and beat with electric mixer until tripled in volume and cooled, about 5 minutes.
Whisk crème fraîche, if using, and fold into cooled zabaglione. Chill until ready to assemble.
To serve: Cut papaya into cubes. Divide evenly among 8 stemmed dessert glasses. Top with slices of banana and kiwi. Pour equal portions of zabaglione over top of each and garnish with sprinkles of toasted coconut.
Serves 8.
Each serving contains: 152 calories; 4 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 25 g total carbohydrates (18 g sugars, 2 g fibre); 42 mg sodium
source: "Cooking With Wine", alive #376, February 2014
Sparkling Zabaglione with Winter Tropical Fruits
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
