Puff pastry nests with zabaione and raspberries
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Vol-au-vents | |
| 7 | ounces | Raspberries or strawberries |
| 1 | tablespoon | Granulated sugar |
| 1 | tablespoon | Maraschino or triple sec. |
| ***For the zabaione*** | ||
| 4 | Eggyolks | |
| 4 | teaspoons | Sugar |
| 2 | tablespoons | Vnsanto or dry sherry |
Directions
Place the berries in a bowl, sprinkle with the sugar and liqueur and leave them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar, mix and place over a sauce pan with just simmering water. Whisk continuously for about 3-4 minutes or until very fluffy and creamy. Take off the heat. Put some of berries in the vol-au-vents pour the zabaione over it a little to the side, sprinkle the rest of the berries on the plate and decorate with a dusting of icing sugar.Le Pagine Della Cucina Italiana Italian Cuisine Home Page
Recipe by: Italian Cuisine Home Page Posted to MC-Recipe Digest V1 #818 by Walt Gray <waltgray@...> on Sep 28, 1997