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Raspberry Ripple Zabaglione

Diabetic.Foodie's picture
Ingredients
  Raspberries 225 Gram
  Lemon 1⁄2 , juiced
  Icing sugar 2 Teaspoon
  Egg yolks 4
  Caster sugar 1 Tablespoon
  Medium dry sherry 2 Tablespoon
  Dry white wine 2 Tablespoon
  Low fat greek yogurt 4 Tablespoon
Directions

Reserve 12 raspberries for decoration and place the rest in a food processor with a good squeeze of lemon juice.
Blitz to a puree, then push through a sieve to remove the seeds.
Add icing sugar to taste, leaving the fruit slightly on the tart side, then set aside.
Place the egg yolks and caster sugar in a large, heatproof bowl.
Beat in the sherry and wine, using a balloon whisk.
Place over a pan of simmering water and heat gently, whisking continuously until the mixture is very light but holds its shape.
When it is the consistency of semi-melted ice cream, take it off the heat and continue to whisk over a bowl of iced water until cool - this prevents it from splitting.
Fold the yogurt into the mixture.
Drizzle in the raspberry puree and gently swirl to create a ripple effect.
Spoon into stemmed serving glasses, decorate with the reserved raspberries and serve with wafer-thin biscuits, if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Melted
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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