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Pitzkele
Orange carpaccio with melon and proseccosabayon
A refreshing Italian dessert: Orange carpaccio with melon and proseccosabayon.
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Ingredients
Directions
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Clean the oranges. Grate 1 tablespoon of the peel, cut off some strings for garnish and set aside.
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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.
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Peel the melon and cut the flesh into blocks, parts or roll bread out. Put the melon in the middle of the oranges.
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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.
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Pour the Prosecco into a stream and beat firmly for about 10 minutes until the mixture is bound and frothy.
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The sauce must not cook! Beat the orange zest through it.
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Pour the lukewarm sauce over the melon and garnish with orange zest.
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Nutrition
200Calories
Sodium0% DV0g
Fat9% DV6g
Protein8% DV4g
Carbs8% DV23g
Fiber0% DV0g
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