Zabaione cream with glazed fruits

3 h
Suitable for vegetarians
Type of dish: Dessert
Temperature: Warm
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Kiwi 0.15 kg
Strawberries 0.15 kg
Oranges 0.15 kg
Pineapple 0.15 kg
Bananas 0.15 kg
Mango 0.15 kg
Fresh raspberries, tray 0.05 kg
Fresh currants 0.05 kg
Light custard 125.0 g
Glazed fruit 75.0 g
"Reineta" apple sherbet 200.0 g
See Recipe
Egg yolk 4.0 ud
Water 0.03 l
Sugar 0.063 kg
Glucose 0.01 kg
Cream 0.038 l
Kirsch 0.02 l
See Recipe
Sugar 0.1 kg
Water 0.1 l
Medium golden apple 0.1 kg
Oranges 0.1 kg
See Recipe
Reineta apple 0.25 kg
Sugar 0.025 kg
Butter 0.013 kg
White wine 0.013 l
Water 0.079 l
Sugar 0.041 kg
Glucose 0.019 kg
Inverted sugar 8.75 g
Elaboration

The following dishes are necessary for this recipe:

HOW TO PLATE UP

  • Carefully peel and cut the fruit.
  • Neatly place the fruit on the plate.
  • Cover with the zabaione and cook au gratin in the salamander grill or with the help of a blowtorch.
  • It can be decorated with fresh currants, raspberries and mint.
  • Finally, place a sherbet quenelle and the glazed fruit on top.
Nutritional information (1 portion)
Energy
5800.57
kcal
Carbohydrates
1241.56
g
Proteins
4.22
g
Lipids
9.97
g
Fiber 5.37 g
Saturates 4.24 g
Monounsaturated fatty acids 3.28 g
Polyunsaturated fatty acids 1.02 g
Cholesterol 205.52 mg
Calcium 67.82 mg
Iron 2.32 mg
Zinc 0.91 mg
Vitamin A 202.55 ug
Vitamin C 81.71 g
Folic acid 71.85 ug
Salt (Sodium) 17514.62 mg
Sugars 1238.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.