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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/3 c. melted butter
- 1 x egg, white
- 1/3 c. icing sugar
- 6 Tbsp. flour
- 2 Tbsp. orange juice
- 1 x orange, grated, zest, of
- 1/3 c. sliced almonds Sabayon
- 2 Tbsp. lemon juice
- 1/4 c. late harvest Riesling wine
- 3 x egg, yolks
- 2 Tbsp. sugar fresh pear, peeled, cored, and, diced regular kiwi, peeled, and, diced golden brown kiwi, peeled, and, diced Pomegranate seeds
Direcciones
- Preheat oven to 350 degrees F.Combine all ingredients except almonds. Stir to combine well.
- Stir in almonds. Set aside. Brush a baking sheet with melted butter.
- Drop two Tbsp. of batter onto the baking sheet.
- Spread batter with the back of a spoon or possibly a pallet knife till about 6 inches in diameter.
- Leaving at least one inch between, fill baking sheet with as many as will fit.
- Bake 10 to 12 min or possibly till golden brown.
- Lift immediately from baking sheet and drape over small c. or possibly glasses to create a tulip shaped c..
- Cold till ready to use.
- Sabayon:Whisk all ingredients in a large stainless steel bowl over a double boiler.
- Whisk vigorously for 7 to 9 min or possibly till thick and ribbon like.
- Fill tulip c. with fresh fruit and spoon hot sabayon over top.
- Sprinkle with toasted almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 235 | |
| Calories from Fat 115 | 49% |
| Total Fat 13.0g | 16% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 146mg | 6% |
| Potassium 77mg | 2% |
| Total Carbs 23.74g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 8.32g | 6% |
| Protein 4.78g | 8% |
