The Galloping Gourmet aka Graham Kerr's Blackberry Warm Egg Custard

The Italian people have a delicious dessert called Zabaglione, a frothy egg yolk custard liberally laced with a sweet dessert wine. By no means is the classic a major threat to heart health, I simply wanted to bring it home for those of us who don't have a taste for alcohol.

Serves 8
Contains Eggs, Dairy, Nuts and Gluten.
Vegetarian

    Ingredients
  • 1 pound fresh or frozen and thawed blackberries
  • 1 ½ cups dealcoholized fruity white wine
  • 3 tbsp real maple syrup
  • ¼ tsp almond extract
  • ¼ tsp vanilla extract
  • 2 tbsp corn flour/starch mixed with ¼ cup dealcoholized fruity white wine
  • ½ cup sugar
  • 1 cup Egg Beaters or 1 egg white

    Instructions
  1. Divide 1¼ cups of the blackberries among 8 wine glasses (10 ounce). Press the rest of the blackberries through a sieve. Discard the seeds and set the juice aside.
  2. Bring the wine to a boil in a medium saucepan. Add the maple syrup, almond and vanilla extracts. Stir in the slurry, bring back to a boil, and stir for 30 seconds while it thickens. Set aside to cool slightly.
  3. Heat a small amount of water in a medium saucepan. Set a round copper or other metal bowl on top to create a double boiler. Reduce the heat to a simmer.
  4. Pour the sugar and Egg Beaters into the bowl and beat over the simmering water until frothy, thick, creamy, and more than tripled in volume, about 3 minutes.
  5. Pour the wine syrup into the egg mixture in a thin stream, whisking all the time. Add 3/4 of the blackberry puree, mixing well.
  6. Spoon the pudding over the blackberries in the glasses. Swirl the remaining puree on top of each dessert.

Per serving: 124 calories, 0 g. fat, 0 g. saturated fat, 0% calories from saturated fat, 27g. carbohydrates, 3 g. fiber, 55 mg. sodium

Copyright Graham Kerr

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