MMMMM------------------FOR THE ITALIAN MERINGUE----------------------- 4 Egg whites; whipped till -firm ; peaks 6 1/2 oz Caster sugar 125 ml Water 1 Whisk the Sabayon ingredients over a bain Marie until the whisk leaves marks. Be careful not to scramble. Heat the sugar and water until dissolved and boil without stirring, until 248f/120c on a sugar thermometer or just until it becomes a nice thick syrup. 2 Cool slightly before adding to the whipped egg whites. Ensure you add the syrup slowly and carefully. Take the sabayon, fold in the chilled whipped cream, along with the zest of orange and lemon, Grand Marnier and crumbled Christmas pudding. Fold in the Italian meringue. Freeze in a suitable pudding dish for approximately 3 hours or until firm. When firm, take out and immerse pudding bowl in warm water. Turn out, sprinkle the retained Christmas pudding and zest on to top. Serve. Recipe by: Food & Drink
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.1mg||0 %|
|Potassium 30.6mg||1 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 38.6g|
|Protein 0g||0 %|
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Calories per serving: 180
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