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Ingredients
- 3 lrg Egg yolks, (3 to 4)
- 3 Tbsp. Sweet white wine
- 3 Tbsp. Caster sugar
- 3/4 pt Whipped double cream, chilled (prepare in advance) Grand Marnier to taste Lemon and orange zest, (Retain some for top)
- 8 ounce Cooked crumbled Christmas pudding, retain some for top
- 4 x Egg whites, whipped until hard peaks
- 6 1/2 ounce Caster sugar
- 125 ml Water
Directions
- 1 Whisk the Sabayon ingredients over a bain Marie till the whisk leaves marks. Be careful not to scramble. Heat the sugar and water till dissolved and boil without stirring, till 248f/120c on a sugar thermometer or possibly just till it becomes a nice thick syrup.
- 2 Cold slightly before adding to the whipped egg whites. Ensure you add in the syrup slowly and carefully. Take the sabayon, mix in the chilled whipped cream, along with the zest of orange and lemon, Grand Marnier and crumbled Christmas pudding. Mix in the Italian meringue.
- Freeze in a suitable pudding dish for approximately 3 hrs or possibly till hard. When hard, take out and immerse pudding bowl in hot water.
- Turn out, sprinkle the retained Christmas pudding and zest on to top.
- Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 400g | |
| Calories 819 | |
| Calories from Fat 707 | 86% |
| Total Fat 80.14g | 100% |
| Saturated Fat 46.33g | 185% |
| Trans Fat 0.0g | |
| Cholesterol 876mg | 292% |
| Sodium 100mg | 4% |
| Potassium 234mg | 7% |
| Total Carbs 8.06g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.83g | 1% |
| Protein 11.81g | 19% |
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