Oranges with sweet basil zabaglione

Yield: 4 servings

Measure Ingredient
8 larges Navel oranges
5 Basil sprigs
½ cup Basil leaves; packed
2 Egg yolks
2 tablespoons Sugar
¼ cup Dry white wine


Using a vegetable peeler, remove a strip of zest from one of the oranges and chop enough to measure ¼ tsp. Using a knife, peel skin and pith from oranges and cut in between the membranes to remove the sections. Using hands, lightly crush the basil sprigs and toss in a large bowl with the orange sections. Cover and chill 2-6 hours.

Mince the ½ cup basil. In a medium bowl combine the egg yolks, sugar, wine and reserved orange zest. Place over a saucepan of simmering water and whisk until the zabaglione is frothy, thick, and doubled in volume, about 5 minutes. Stir in the minced basil. Drain the orange sections and remove basil sprigs. Divide among 3 dessert dishes and spoon a heaping tablespoon of zabaglione over each one.

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