Filter
Reset
Sort ByRelevance
Pitzkele
Orange carpaccio with melon and proseccosabayon
A refreshing Italian dessert: Orange carpaccio with melon and proseccosabayon.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the oranges. Grate 1 tablespoon of the peel, cut off some strings for garnish and set aside.
-
Peel the oranges thick and cut into thin slices. Put them in a circle on 4 plates. Sprinkle the liqueur over and add a dash of pepper.
-
Peel the melon and cut the flesh into blocks, parts or roll bread out. Put the melon in the middle of the oranges.
-
Beat the egg yolks with the sugar light yellow and creamy for the sabayon. Place the bowl on a pan of hot water so that the bottom does not touch the hot water.
-
Pour the Prosecco into a stream and beat firmly for about 10 minutes until the mixture is bound and frothy.
-
The sauce must not cook! Beat the orange zest through it.
-
Pour the lukewarm sauce over the melon and garnish with orange zest.
Blogs that might be interesting
-
20 minDessertstrawberries, Liege waffles, chocolate with almonds and honey, Vanilla ice cream,hatch waffle with strawberries and chocolate
-
30 minDessertSushi rice, risotto rice, coconut milk, sugar, mango, unsalted pecans, unsalted peanut,mango sticky rice
-
95 minDessertwholegrain wheat flour, baking powder, biscuit and speculaas spices, dark brown caster sugar, cold butter, egg, pine nuts, garnish almonds, hazelnuts, pecans,speculaas minks with nuts
-
233 minDessertespresso sticks, sugar, Eggs, flour, baking powder, lemon, hazelnuts, whipped cream,hazelnut cantuccini with coffee granita
Nutrition
200Calories
Sodium0% DV0g
Fat9% DV6g
Protein8% DV4g
Carbs8% DV23g
Fiber0% DV0g
Loved it