Almond zabaglione with raspberries

Name: Almond zabaglione with raspberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS flaked almonds; 6 Egg yolk (size M); 1/4 l White wine; 3 TABLESPOONS Amaretto (Italian almond liqueur); 100 g Sugar; 7-10 Tbsp juice of 1/2 lemon; 125 g Raspberries

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS flaked almonds
6 Egg yolk (size M)
1/4 l White wine
3 TABLESPOONS Amaretto (Italian almond liqueur)
100 g Sugar
7-10 Tbsp juice of 1/2 lemon
125 g Raspberries

Directions

1
Roast the almonds in a hot pan until golden brown. Remove and put aside. Stir egg yolks, white wine, amaretto, sugar and lemon juice until smooth. Whisk on a hot water bath for about 6 minutes until a creamy consistency is obtained. Divide into 4 glasses (approx. 250 ml content). Decorate with almonds and raspberries
2
Minutes. kJ/ kcal. E g/ F g/ KH g