Using a vegetable peeler, remove a strip of zest from one of the oranges and chop enough to measure 1/4 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 1/2 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (39%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 839.1mg||258 %|
|Sodium 35.6mg||1 %|
|Potassium 541.9mg||14 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 50.2g|
|Protein 13.3g||19 %|
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.
Calories per serving: 428
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