Try this Carpaccio of Peppered Pineapple, Cold Burnt Butter Zabagl recipe, or contribute your own.
Suggest a better descriptionMMMMM-------------------------ZABAGLIONE------------------------------ 3/4 pt Fresh orange juice 12 1/2 fl Grappa 1/2 pt Marsala 5 Egg yolks 1 Orange; juice of 3 tb Caster sugar 2 oz Unsalted butter 3/4 pt Double cream Combine 1/2 pint orange juice, grappa and marsala in a saucepan, bring to the boil and continue boiling until the liquid has reduced to about 1/2 pint. Set aside to cool. Whisk the egg yolks, sugar and remaining orange juice in a bowl over a simmering pan of water until thick and foamy. Remove from heat and whisk in the reduced sauce. Meanwhile, heat the butter in a saucepan until it is brown and add it to the sauce. Whisk the sauce over ice until it is cooled. Whip the cream until stiff and fold it into the cooled sauce. Slice the pineapple very thinly and arrange the slices over the whole surface of 6 plates and sprinkle with the ground black pepper. Serve with the cold, burnt butter zabaglione.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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