The supermarkets seem to be filled with what, in my childhood were called 'Blood oranges' - and now seem to have been re-christened as Sanguinella (same meaning, diff language!).
This is from a freebie recipe card that I picked up in the grocery aisle of my local supermarket. I made the dish a couple of weeks ago, and it was really GOOD!
Blood Orange Zabaglione
A seasonal variation on Italy's one great pudding, this has a pleasant sharpness, although you could always add more sugar if you like. If you can't get fresh blood oranges, use ordinary oranges, or blood orange juice from a carton.
Serves 8
6 large egg yolks
4 tbsp caster sugar, or to taste
200ml fresh blood orange(or plain orange) juice
Juice of ½ lemon
Put all the ingredients in a bowl over a pan of simmering water.
The surface of the bowl must not come into contact with the water.Whisk with an electric whisk until the mixture is fluffy and holding its shape (about 10 minutes).
Divide between 8 glasses and eat straight away.
This is from a freebie recipe card that I picked up in the grocery aisle of my local supermarket. I made the dish a couple of weeks ago, and it was really GOOD!
Blood Orange Zabaglione
A seasonal variation on Italy's one great pudding, this has a pleasant sharpness, although you could always add more sugar if you like. If you can't get fresh blood oranges, use ordinary oranges, or blood orange juice from a carton.
Serves 8
6 large egg yolks
4 tbsp caster sugar, or to taste
200ml fresh blood orange(or plain orange) juice
Juice of ½ lemon
Put all the ingredients in a bowl over a pan of simmering water.
The surface of the bowl must not come into contact with the water.Whisk with an electric whisk until the mixture is fluffy and holding its shape (about 10 minutes).
Divide between 8 glasses and eat straight away.