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Recipe Name: Puff Pastry Nests With Zabaione And Raspberries Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
4 Vol-au-vents
7 Ounce(s) Raspberries or strawberries
1 Tablespoon(s) Granulated Sugar
1 Tablespoon(s) Maraschino or triple sec.
***For the zabaione***
4 Eggyolks
4 Teaspoon(s) Sugar
2 Tablespoon(s) Vnsanto or dry sherry
Directions:
Place the berries in a bowl, sprinkle with the sugar and liqueur
andleave them to them to marinate. Place in a bowl the eggyolks,
vinsantoand sugar, mix and place over a sauce pan with just simmering
water.Whisk continuously for about 3-4 minutes or until very fluffy
andcreamy. Take off the heat. Put some of berries in the vol-au-vents
pourthe zabaione over it a little to the side, sprinkle the rest of
theberries on the plate and decorate with a dusting of icing
sugar.LePagine Della Cucina Italiana Italian Cuisine Home PageRecipe
by: Italian Cuisine Home PagePosted to MC-Recipe Digest V1 #818 by Walt
Gray <waltgray@mnsinc.com> onSep 28, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 29.4g
Fiber: 0g
Sugar: 29.3g
Protein: 0g


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