Almond zabaione with raspberries

For 4 people
  • 2 EL almond flakes
  • 6 Egg yolk (size M)
  • 1/4 l white wine
  • 3 EL Amaretto (Italian almond liqueur )
  • 100 g Sugar
  • juice of 1/2 lemon
  • 125 g Raspberries
20 minutes
light
1.
Roast the almonds in a hot pan until golden. Remove and set aside. Mix the egg yolks, white wine, amaretto, sugar and lemon juice until smooth. Beat on a hot water bath for about 6 minutes until a creamy cream has formed. Divide between 4 glasses (approx. 250 ml content). Garnish with almonds and raspberries
2.
minutes. kJ / kcal. E g / F g / KH g
1 person approx.:
  • 310 kcal
  • 1300 kJ
  • 7 g protein
  • 13 g fat
  • 29 g carbohydrates

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