Puff Pastry Nests with Zabaione and Raspberries

Puff Pastry Nests with Zabaione and Raspberries Ingredients

4 Vol-au-vents	***For the zabaione***
7 oz Raspberries or strawberries	4 Eggyolks
1 tb Granulated sugar	4 ts Sugar
1 tb Maraschino or triple sec.	2 tb Vnsanto or dry sherry

Instructions for Puff Pastry Nests with Zabaione and Raspberries

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 on Sep 28, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Egg	Sherry	Strawberries	Sugar
Triple Sec

Desserts Sherry

for flavor and categorization

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