Best Orange Zabaglione Recipes

Vin Santo Zabaglione with Orange and Grapefruit image

Yield Makes 4 servings

Number Of Ingredients 7

3 medium navel oranges
1 large pink or red grapefruit
3 tablespoons sugar
1 large egg
3 tablespoons vin santo or other sweet dessert wine
3/4 teaspoon cream of tartar
Garnish: freshly ground nutmeg

Steps:

Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.

Orange Zabaglione image

Provided by fluffernutter

Categories Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

5 egg yolks
1 egg
5 tablespoons sugar
1/2 cup orange juice
1 tablespoon sherry wine
1/2 cup heavy whipping cream, whipped (optional)

Steps:

Whisk the egg yolks, egg, sugar, orange juice and sherry in the top of a double boiler until light and creamy. Place over simmering water. Cook for 10 minutes or until thickened, whisking constantly. The mixture will foam up before thickening.
Pour into 6 glasses and serve immediately or place the top of the double boiler over a bowl of cool water and whisk until cool. Fold in the whipped cream and chill until ready to serve.

Nutrition Facts : Calories 113.6, Fat 4.2, SaturatedFat 1.5, Cholesterol 192.6, Sodium 18.6, Carbohydrate 13.5, Sugar 12.5, Protein 3.2

Fresh Oranges With Orange Zabaglione image

Provided by Bren in LR

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

4 -6 oranges (peeled with sharp knife, white pith discarded and cut crosswise into 1/2-inch-thick slices)
6 egg yolks
1 tablespoon sugar
3/4 cup fresh orange juice
1/4 cup orange liqueur
toasted sliced almonds (garnish)

Steps:

Arrange orange slices in 6 dessert dishes or in a large pretty serving bowl for buffet style service. Chill while preparing zabaglione.
For zabaglione: Combine yolks and sugar in top of a double boiler and beat with whisk or electric mixer until thick and lemon colored.
Set pan over simmering water.
Gradually add orange juice and liqueur, beating constantly until thick.
Spoon over orange slices in individual serving dishes.
Sprinkle with toasted almonds and serve.

Nutrition Facts : Calories 112.4, Fat 4.2, SaturatedFat 1.5, Cholesterol 166, Sodium 7.7, Carbohydrate 16.1, Fiber 2.2, Sugar 12.9, Protein 3.5

ORANGE ZABAGLIONE WITH PEACHES image

Yield 4

Number Of Ingredients 11

Zabaglione:
1/2 cup thick coconut milk from the top of the can, such as Native Forest organic Full-fat coconut milk
1/4 cup or 57 grams coconut butter
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Zest of one organic orange
Pulp of the orange, peeled, sliced, and seeded
2 raw egg yolks (optional)
3 tablespoons sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 1/2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
Fruit layer on bottom:
2 ripe peaches, cut into small pieces

Steps:

Place all the Zabaglione ingredients into any blender or food processor. Mix until smooth and creamy. Put cut peaches in the bottom of 4 dessert cups. Pour the blended mixture over the peaches. Garnish with orange zest or mint leaves. Serve immediately or chilled.