Fruit salad with cinnamon-zabaione

Name: Fruit salad with cinnamon-zabaione
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g colourful, preferably seedless grapes; 3 big oranges; 1 pink grapefruit; 2 sour apples; 1 Pear; 4 TABLESPOONS Lemon juice; 1-2 TABLESPOONS + 100 g sugar; 2 Bananas; 50 g Walnut halves; 1 Organic Lemon; 4 Egg yolk (size M); 1-2 TEASPOONS Cinnamon

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g colourful, preferably seedless grapes
3 big oranges
1 pink grapefruit
2 sour apples
1 Pear
4 TABLESPOONS Lemon juice
1-2 TABLESPOONS + 100 g sugar
2 Bananas
50 g Walnut halves
1 Organic Lemon
4 Egg yolk (size M)
1-2 TEASPOONS Cinnamon

Directions

1
Wash the grapes, depending on their size also halve them and remove any seeds. Peel oranges and grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Squeeze juice from the remaining pulp into a bowl. Peel apples and pears as desired. Otherwise wash, quarter and cut out the core. Cut the flesh into cubes. Add all fruits to the pressed fruit juice.
3
Add lemon juice and 1-2 tablespoons of sugar. Peel bananas, cut into pieces and fold in. Chop the nuts. Arrange fruit salad in portions and sprinkle with the nuts. For the zabaglione, wash lemon hot, grate dry, finely grate peel, squeeze juice.
4
Mix with egg yolks, cinnamon and 100 g sugar in a metal! bowl (best in a beating pot - because of the round bottom). Whip with the whisk of the hand mixer over a hot water bath for 7-10 minutes until creamy.
5
Remove from the water bath and continue beating until it has cooled down lukewarm. Serve the zabaglione with the fruit salad.