1. Beat the yolks with the sugar until creamy and dissolved. Add the wine and beat a little longer. 2. Then place the bowl over a pan of boiling water and whisk until thick and foamy. 3. Pre heat the grill to its highest setting. Arrange the oranges in individual heatproof dishes. Pour equal amounts of the zabaglione over each one. Brown under the grill and serve NOTES : Chef:Mark Wogan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4|
|Calories from Fat: 326 (52%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 1678.2mg||516 %|
|Sodium 66.9mg||2 %|
|Potassium 437mg||11 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 43.2g|
|Protein 22.8g||33 %|
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: 624
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!