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Zabaglione (gluten & dairy free)

Great layered with fruit or served over that gluten free cake that was just a tad too dry ;)
Or just eat it out of the bowl with a spoon :D

2 eggs
3 egg yolks
2/3 cups granulated honey (or sugar)
1 cup sparkling wine
grated peel of same clementine
juice of one clementine

Set a glass or non plastic, non-reactive metal bowl over a pot filled 1/2 way with water -- or use a real double boiler. As water begins to boil whisk eggs, egg yolks, and sugar until the mixture thickens into a creamy yellow paste.

Add sparkling wine, clementine juice, clementine zest -- don't worry the mixture is supposed to foam.

Reduce heat to a simmer and whisk mixture for about 10 minutes or until it reaches pudding consistency.

Remove from heat.

Transfer to another, non-reactive container, place plastic wrap directly on top the zabaglione (keeps a skin from forming).

Chill for a minimum of one hour.



Anonymous said...

MMMMMMMMMMMM,..I love this!

Nicole -- Benevolent Baker said...

Guests at the winter holidays couldn't get enough either! it made use of the not quite empty bottles of champagne too. :)