See Also: Raspberry zabaglione(recipes)
Zabaglione(recipes)
zabaglione(dictionary)
Lemon Zabaglione(recipes)
Strawberry Zabaglione(recipes)
Zabaglione Tarts(recipes)
Zabaglione with crushed amaretti(recipes)
Raspberry(medicine)
raspberry(dictionary)
raspberry(dictionary)

Raspberry zabaglione (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



225g/8oz raspberries½ lemon, juice only2 tsp icing sugar4 egg yolks1 tbsp caster sugar2 tbsp medium dry sherry2 tbsp dry white wine4 tbsp low-fat Greek yoghurt



Method



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 and caster sugar in a large, heatproof bowl. Beat in the sherry and wine, using a balloon whisk. 4. Place over a pan of simmering water and heat gently, whisking continuously until the mixture is very light but holds its shape. When it is the consistency of semi-melted ice cream, take it off the heat and continue to whisk over a bowl of iced water until cool - this prevents it from splitting.5. Fold the yoghurt into the mixture. Drizzle in the raspberry puree and gently swirl to create a ripple effect. Spoon into stemmed serving glasses, decorate with the reserved raspberries and serve with wafer thin biscuits, if you like.