Orange Zabaglione with Fruit Salad - Apelsinzabaione med fruktsallad

ORANGE ZABAGLIONE WITH FRUIT SALAD

Apelsinzabaione med fruktsallad

Serves 6

3 egg yolks

0.4 cup sugar

1½ teaspoon finely grated

orange zest

0.2 cup fresh orange juice

1 vanilla pod

1.2 cup heavy cream

Fruit salad:

2 oranges

1 red orange, "blood orange"

2 clementines

½ fresh pineapple

2 passionfruits

Decoration:

3 tablespoons flaked coconuts

Beat egg yolks and sugar until fluffy in a bowl. Place the bowl over a waterbath and add orange zest and juice. Gently heat the mixture while stirring until the creme has thickened slightly. Remove from heat and beat by hand until the creme is thick and cool.

Split the vanilla pod open lengthwise and scrape out the seeds. Beat the cream and gently stir in the vanilla seeds. Mix cream and creme (!) and divide in serving glasses or bowls and freeze for at least 3 hours.

Peel and cut the fruit in pieces and blend to a fruit salad. Remove the creme from the freezer 10 to 15 minutes before serving and top with fruit salad.

Roast the coconut flakes in a frying pan without fat. Sprinkle them over the dessert and serve.

Enjoy!

Bella