Ardo

Zabaione of Rodenbach Grand Cru with raspberry and mango

SABAYON_MANGO_FRAMBOOS_147_1

Ingredients

400 g Ardo Mango
200 g Ardo Raspberries
10 g Ardo Mint
10 egg yolks
2 Rodenbach Grand Cru
200 g sugar
1 lime

Allergens

Egg

Preparation

  1. Defrost the mango and mix with the mint.
  2. Divide among 10 glasses and arrange the raspberries on top.
  3. Garnish with the zest of the lime
  4. Beat the yolks together with the Rodenbach Grand Cru and the sugar on gentle heat to form a firm frothy mass.
  5. Divide this hot zabaione among the glasses.
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