Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

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  
Preparation Time:
Number of Servings: 1

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
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 <> 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

Scale this recipe to Servings [?]