Raspberry zabaglione

Ingredients

  • 225g/8oz raspberries
  • ½ lemon, juice only
  • 2 tsp icing sugar
  • 4 egg yolks
  • 1 tbsp caster sugar
  • 2 tbsp medium dry sherry
  • 2 tbsp dry white wine
  • + 1 more ingredients
    • 4 tbsp low-fat Greek yoghurt

1. Reserve 12 raspberries for decoration and place the rest in a food processor with a good squeeze of lemon juice. 2. 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. 3. Place the egg yolks a...

View full recipe at SpringPad

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