These boozy grappa strawberries are the ideal complement to a frozen Italian dessert like Zabaglione.
Ingredients
- 600g strawberries
- 1/2 cup (125ml) grappa (see Notes)
- 1/4 cup (35g) pure icing sugar, sifted
Vanilla sauce
- 2 cups (500ml) pure (thin) cream
- 1 vanilla bean, split, seeds scraped
- 2 eggs, plus 2 extra egg yolks
- 1/2 cup (110g) caster sugar
- 3 teaspoons cornflour
Method
- Step 1Place strawberries, grappa and icing sugar in a bowl. Toss gently to combine, then set aside for 30 minutes to infuse.
- Step 2Meanwhile, for the vanilla sauce, place the cream and vanilla pod and seeds in a saucepan over medium-low heat and bring to just below boiling point.
- Step 3Whisk the eggs, egg yolks, sugar and cornflour together in a bowl until smooth. Gradually pour the hot cream mixture into egg mixture, whisking constantly. Return to the pan and place over medium-low heat. Cook, stirring with a wooden spoon, for 3-4 minutes until thickened and mixture coats the back of the spoon. Strain, discarding the vanilla pod.
- Step 4Transfer the mixture to a jug and cover surface with plastic wrap to prevent a skin from forming. Chill until ready to serve with berries.
- Low sodium
- Lower gi
Nutrition
1585 kj
Energy
25.9g
Fat Total
15.3g
Saturated Fat
1.6g
Fibre
3.9g
Protein
180mg
Cholesterol
42mg
Sodium
21.9g
Carbs (sugar)
26.6g
Carbs (total)
All nutrition values are per serve
Notes
Grappa is a clear Italian brandy; if unavailable, substitute with vodka.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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