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Puff Pastry Nests with Zabaione and Raspberries



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Puff Pastry Nests with Zabaione and Raspberries

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Place the berries in a bowl, sprinkle with the sugar and liqueur and leave
them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar,
mix and place over a sauce pan with just simmering water. Whisk
continuously for about 3-4 minutes or until very fluffy and creamy. Take
off the heat. Put some of berries in the vol-au-vents pour the zabaione
over it a little to the side, sprinkle the rest of the berries on the plate
and decorate with a dusting of icing sugar.Le Pagine Della Cucina Italiana
Italian Cuisine Home Page

Ingredients:

4 Vol-au-vents
7 oz Raspberries or strawberries
1 tb Granulated sugar
1 tb Maraschino or triple sec.
***For the zabaione***
4 Eggyolks
4 ts Sugar
2 tb Vnsanto or dry sherry

Serves:

1 Servings

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