Oranges with sweet basil zabaglione
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Navel oranges |
| 5 | Basil sprigs | |
| ½ | cup | Basil leaves; packed |
| 2 | Egg yolks | |
| 2 | tablespoons | Sugar |
| ¼ | cup | Dry white wine |
Directions
ALYCE MANTIA - KRBS41A
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.