Make zabayon (nice and thick egg yolk, sugar and liqueur mixture)
Combine egg yolks, liqueur, sugar and condensed milk with a whisk in a thick sauce pan over a low to medium heat. Whisk constantly until nice and thick, about four to five minutes. Do not let it boil or else you will have scrambled eggs. Transfer to a cold dish and set aside to cool.
Puree fruit in a blender with with Lala media crema until nice and smooth. Start with one box, and add more only if needed. You may have to stop and stir the blender contents during the process.
In a bowl, with a whisk, blend gently the fruit and egg mixture.
Divide in cups and refrigerate until set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 493 (54%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 21.5g||107 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 2263.5mg||696 %|
|Sodium 183.5mg||6 %|
|Potassium 480mg||13 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 72.8g|
|Protein 34.8g||50 %|
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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: 915
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