Gourmet April 2002
Beat eggs in a bowl with an electric mixer at moderately high speed to blend. Add sugar a little at a time, beating at moderately high speed,then beat 3 minutes more. Add wine and lemon juice and beat until just combined.
Transfer mixture to a 2-quart heavy saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and registers 170F on an instant-read thermometer, about 5 minutes (do not boil). Stir in zest. Transfer to a bowl and chill, covered, until cold, about 30 minutes. Beat cream in a bowl with cleaned beaters until it just holds stiff peaks, then fold into wine mixture. Layer mousse and berries in 4 wine glasses and chill until cold, about 1 hour.
Cook's note: Custard can chill in a bowl, surfaces covered with wax paper, 1 day.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 | ||
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Calories: 537 | ||
Calories from Fat: 162 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 549.1mg | 169 % | |
Sodium 181.4mg | 6 % | |
Potassium 224.1mg | 6 % | |
Total Carbohydrate 79.4g | 23 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 78.6g | ||
Protein 16.2g | 23 % | |
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: 537
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