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