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-> [Desserts, Diabetic, Toppings] -> [Mamey with rum zabaglione topping Recipe] |
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Mamey with rum zabaglione topping
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| Artist: |
_ |
| Categories: |
Desserts, Diabetic, Toppings |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Mamey, ripe | | 1/2
| cup | Evapo skimmed milk | | 3
| tbsp | Dark rum | | 4
| tsp | Sugar, divided | | 2
| | Eggs, separated | | 1/2
| tsp | Vanilla extract | | 4
| tbsp | Roasted almonds |
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Procedures:
| 1 | Cut mamey in half lengthwise: remove and discard seed. | | 2 | Cut fruit lengthwise into 24 ?inch slices; set aside. | | 3 | Combine milk, rum, 2 tsp sugar, and egg yolks in top of a double boiler; bring water to a boil. | | 4 | Reduce heat to low; cook 2 minutes or until thickened, stirring constantly. | | 5 | Pour into a medium bowl; stir in vanilla. | | 6 | Let cool to room temperature. | | 7 | Beat egg whites (at room temperature) until soft peaks form; add remaining 2 tsp surgar, beating until stiff peaks form. | | 8 | Gently fold egg whites into yolk mixture. | | 9 | Arrange 3 mamey slices on each dessert plate; top each with ?cup of topping and remaining slivered almonds. | | 10 | Approx 110 calories per serving. |
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