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Mamey with Rum Zabaglione Topping

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Ingredients Edit

Directions Edit

  1. Cut mamey in half lengthwise: remove and discard seed.
  2. Cut fruit lengthwise into 24 x ½ inch slices; set aside.
  3. Combine milk, rum, 2 tsp sugar, and egg yolks in top of a double boiler; bring water to a boil.
  4. Reduce heat to low; cook 2 minutes or until thickened, stirring constantly.
  5. Pour into a medium bowl; stir in vanilla.
  6. Let cool to room temperature.
  7. Beat egg whites (at room temperature) until soft peaks form; add remaining 2 tsp sugar, beating until stiff peaks form.
  8. Gently fold egg whites into yolk mixture.
  9. Arrange 3 mamey slices on each dessert plate; top each with ¼ cup of topping and remaining slivered almonds.

Nutritional information Edit

Approx 110 calories per serving.

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