Oranges Gratinéed With Zabaglione Recipes

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ORANGE ZABAGLIONE



Orange Zabaglione image

Make and share this Orange Zabaglione recipe from Food.com.

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



Fresh Oranges With Orange Zabaglione image

Make and share this Fresh Oranges With Orange Zabaglione recipe from Food.com.

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

CHILLED ZABAGLIONE WITH BERRIES



Chilled Zabaglione with Berries image

Number Of Ingredients 5

1 recipe Zabaglione (about 1 1/2 cups)
3/4 cup chilled heavy or whipping cream
2 tablespoons confectioners' sugar
1 tablespoon orange liqueur
1 1/2 cups blueberries, raspberries, or a combination, rinsed and patted dry

Steps:

  • 1 At least 20 minutes before you are ready to make the zabaglione, place a large bowl and the beaters of an electric mixer in the refrigerator. Fill another large bowl with ice and water. 2 Prepare the zabaglione through step 3. As soon as the zabaglione is finished, remove it from the simmering water and set the bowl over the ice water. With a wire whisk, beat the zabaglione until it is cold, about 3 minutes. 3 Remove the chilled bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it begins to hold a soft shape, about 2 minutes. Add the confectioner's sugar and orange liqueur. Whip the cream until it holds a soft shape when the beaters are lifted, about 2 minutes more. With a flexible spatula, gently fold in the chilled zabaglione. Cover and chill in the refrigerator at least 1 hour until ready to serve. 4 Divide the berries among 6 serving dishes. Top with the chilled zabaglione cream and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

VIN SANTO ZABAGLIONE WITH ORANGE AND GRAPEFRUIT



Vin Santo Zabaglione with Orange and Grapefruit image

Categories     Wine     Citrus     Fruit     Dessert     Low Fat     New Year's Day     Grapefruit     Orange     Winter     Healthy     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

ORANGES GRATINéED WITH ZABAGLIONE



Oranges Gratinéed with Zabaglione image

Number Of Ingredients 6

6 navel oranges, peeled and thinly sliced
ZABAGLIONE
1 large egg
2 large eggs yolks
1/3 cup sugar
1/3 cup dry or sweet marsala

Steps:

  • 1 Preheat the broiler. Arrange the orange slices in a flameproof baking dish, overlapping slightly. 2 Prepare the zabaglione: Fill a small saucepan or the bottom of a double boiler with 2 inches of water. Bring it to a simmer over low heat. In a bowl larger than the rim of the pan or the top of the double boiler, combine the egg, yolks, sugar, and Marsala. Beat with a hand-held electric beater until foamy. Place over the pan of simmering water. Beat until the mixture is pale-colored and holds a soft shape when the beaters are lifted, about 5 minutes. 3 Spread the zabaglione over the oranges. Put the dish under the broiler 1 to 2 minutes or until the zabaglione is browned in spots. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ORANGE SUPREME GRATINEE WITH TANGY SABAYON SAUCE



Orange Supreme Gratinee with Tangy Sabayon Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 (15-ounce) cans mandarin oranges, drained
Tangy Sabayon Sauce, recipe follows
2 tablespoons brown sugar
2 egg yolks
3 tablespoons sugar
2 tablespoons sweetened wine, such as marsala
1 tablespoon sour cream

Steps:

  • Preheat the broiler on low.
  • Place the oranges in a medium ovenproof dish, or divide among 4 ovenproof custard dishes. Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes). Sprinkle with brown sugar. Place on a baking sheet, place under the broiler, and cook until golden to dark brown. Watch very closely for burning! Serve immediately.
  • Place the egg yolks, sugar, and wine in a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.

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