Add a Florida citrus twist to Easter zabaglione



    TORONTO, April 6 /CNW/ - Often the most anticipated part of any meal,
desserts can monumentally conclude a satisfying feast, or leave diners with a
disappointed sweet tooth. Desserts like tiramisu` and biscotti, which
traditionally feature ingredients such as nuts, raisins, cheese and a splash
of liquor, have been enjoyed by generations of Italians. But now that seasonal
ingredients such as grapefruit are abundantly available in their peak season,
adventurous chefs can modernize their recipes while easily (and secretly)
incorporating vital vitamins in their dishes as well.
    Florida grapefruit, in season from November to April, contain
antioxidants and nutrients that help strengthen the immune system and in turn,
help reduce the risk of developing various conditions and illnesses, many of
which are brought on by age.
    Vitamin C from grapefruit can help minimize the risk for cataract and
age-related macular degeneration as well as maintain healthy cholesterol
levels and promote normal blood pressure. Grapefruit also contain potassium,
vitamin B6 and folate that may help maintain a healthy heart and reduce the
risk for circulatory problems and strokes as well as flavanoids and
beta-carotene which may help prevent cancers of the lung, colon/rectum,
prostate, breast and pancreas.
    With Easter just around the corner, try giving this classic Italian
dessert, zabaglione, a fresh twist with Florida grapefruit. When choosing
grapefruit, look for those that are firm, yet slightly malleable when gently
pressed and remember to feel for weight - the heavier the grapefruit the
juicier and sweeter it will be. Grapefruit are fully ripe when picked, so
they're always ready to eat. Buon appetito!

    Vin Santo Custard with Florida Citrus

    Makes 4 servings

    2 medium Florida oranges
    2 large Florida red grapefruit
    2 tsps lime zest

    2 tbsps sugar
    3 large egg yolks
    3 tbsps Vin Santo (Italian dessert wine) or other sweet dessert wine
    1/4 cup sparkling white wine (Proseco)
    1 tablespoons Florida grapefruit juice
    1 tablespoon Florida orange juice

    Garnish - freshly ground nutmeg

    Method:

    1. Cut peel and white pith from oranges and grapefruit with a sharp
knife, and then cut sections free from membranes. Cut grapefruit segments in
half. Drain fruit in a large sieve set over a bowl for 5 minutes, reserving
juice for another use. Toss fruit with 1 tablespoon sugar and lime zest.

    2. Beat egg yolks, remaining 1 tablespoon sugar, vin santo, sparkling
wine and juices in a double boiler, or a metal bowl set over a pot of
simmering water, with whisk mixing egg mixture quickly and continuously until
slightly thickened and frothy, about 5 minutes (mixture will froth up and then
subside before thickening). Remove from heat.

    3. Divide fruit among 4 stemmed or cocktail glasses and top with warm
custard. Serve immediately. Sprinkle with freshly ground nutmeg.

    For other recipes and more information about Florida citrus, please visit
www.floridacitrus.ca.




For further information:

For further information: Daniela Gentile - GolinHarris, (416) 642-7978,
dgentile@golinharris.com

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Florida Department of Citrus

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