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Gebak, Nagerechten, Drank
3 porties,
circa 536 kJ/128 kcal per portie
Sinaasappelfilet met zabaglione
»Italiaanse zabaglionesaus«
Ingrediënten:
1 tl. maïzena
3 dooiers
3 el. suiker
1 tl. sinaasappelsap
100 ml marsala of
porto
Kaneel
Tafelgerei:
Bereiding:
1. Schil de sinaasappelen met een mes, snij de filets uit en
verdeel ze over drie kleine glazen kommen.
2. Roer de maïzena, dooier, suiker, citroensap en de marsala
of porto in een pan met behulp van een klopper. Verwarm
zachtjes en roer regelmatig.
} Magnetron hoog vermogen, 2 tot 3 min
3. Verdeel de crème over de verdeelde sinaasappelfilets
terwijl het nog warm is. Bestrooi met kaneel alvorens op te
dienen.
4 porties,
circa 1753 kJ/419 kcal per portie
Panna cotta
»een klassiek nagerech
Ingrediënten:
1 vanilleboon
400 ml room
40 g suiker
2 vellen lichte gelatine
Tafelgerei:
Bereiding:
1. Sla op de vanilleboon met de achterkant van een mes,
splits de boon, plaats in een pan samen met de suiker en de
room, roer en verwarm.
} Magnetron max. vermogen, 5 tot 7 min
2. Week de gelatinevellen circa 5 minuten, knijp ze uit
en voeg al roerend aan de warme room toe. Verwijder de
vanilleboon en giet het roommengsel in vier vormen. Laat
circa 6 uur aoelen zodat de room vast wordt.
3. Haal uit de vormen alvorens op te dienen en dien op met
een vruchtensaus.
45


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