passion fruit and honey zabaglione
PREPARATION: 10 MINUTES, COOKING: 10 MINUTES
4 passion fruit
1 tablespoon (15 ml) boiling water
3 tablespoons (45 ml) honey
4 large egg yolks
2 teaspoons (10 ml) lemon juice
1 Cut each passion fruit in half and scoop the pulp and seeds into a sieve set over a large heatproof bowl. Sieve the fruit thoroughly, trickle the boiling water over the seed mixture in the sieve and scrape again with a spoon. Scrape any pulp from underneath the sieve into the bowl, too. Discard the seeds.
2 Half-fill a saucepan with boiling water and heat to a simmer. Put the honey, egg yolks and lemon juice into the bowl containing the passion fruit juice and beat well with an electric mixer. Set the bowl over the pan of barely simmering water and continue to whisk until the mixture is pale and thick and holds a trail when the beaters are lifted out. This takes about 10 minutes and the mixture will look like a slightly soft, sponge mixture when ready. Make sure the water is barely simmering.If you let it boil, the eggs will separate.
3 Remove the bowl from the pan and continue to whisk for another 1 minute. Spoon or pour the mixture into four glasses and serve immediately.
Each serving provides
130 calories, 3 g protein, 5 g fat (1 g saturated fat), 19 g carbohydrate (19 g sugars), 3 g fiber, 16 mg sodium
Serve the bowl of zabaglione as a dip, keeping it warm over a small saucepan of hot water at the table. Offer chunks of banana, strawberries, cherries, ladyfinger biscuits and biscotti to dip.
To make a classic zabaglione use 2 tablespoons (30 ml) superfine sugar and 2/3 cup (150 ml) sweet Marsala instead of the passion fruit, honey and lemon juice.
|passion fruit and honey zabaglione|