Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
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Serve this light custard sauce immediately to enjoy its frothy texture. A double boiler cooks the delicate custard gently and eliminates the chance of curdling. The water that heats the custard must simmer, not boil. Regulate the water before placing the custard on top, and be conservative; once the top is in place, the water tends to heat up. Any berries will work with this tasty sauce.

Elizabeth Taliaferro
Recipe by Cooking Light June 2003

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup berries and about 1/4 cup zabaglione)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in top of a double boiler. Cook over simmering water until thick (about 4 minutes) and a thermometer registers 160°, stirring mixture constantly with a whisk. Remove top pan from heat; whisk the mixture an additional 2 minutes. Gently whisk in sour cream. Serve zabaglione immediately over berries.

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Nutrition Facts

157 calories; calories from fat 24%; fat 4.2g; saturated fat 1.7g; mono fat 1.4g; poly fat 0.6g; protein 4.2g; carbohydrates 25.9g; fiber 3.8g; cholesterol 112mg; iron 0.8mg; sodium 39mg; calcium 55mg.
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