Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lg Navel oranges
2 Egg yolks
5 Basil sprigs
2 tb Sugar
1/2 c Basil leaves -- packed
1/4 c Dry white wine
Using a vegetable peeler, remove a strip of zest from one of the
oranges and chop enough to measure 1/4 ts. Using a knife, peel skin
and pith from oranges and cut in between the membranes to remove the
sections. Using hands, lightly crush the basil sprigs and toss in a
large bowl with the orange sections. Cover and chill 2 to 6 hours.
Mince the 1/2 cup basil. In a medium bowl combine the egg yolks,
sugar, wine, and reserved orange zest.
Place over a saucepan of simmering water and whisk until the
zabaglione is frothy, thick, and doubled in volume, about 5 minutes.
Stir in the minced basil. Drain the orange sections and remove basil
sprigs. Divide among 3 dessert dishes and spoon a heaping 1 tb of
zabaglione over each one.
