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Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Berries and Zabaglione




BERRIES and ZABAGLIONE
Olive Garden Recipe

Serves 4

8 extra large egg yolks
1/4 cup sugar
1/4 cup amaretto or Frangelico
1 cup whipping cream
4 scoops orange sherbet
2 cup fresh strawberries, cut in half lengthwise
1 cup fresh blueberries

Whip the egg yolks in the top of a double boiler set over a pan of hot water (the pan should not touch the water) until light and fluffy. Stir in the sugar and liqueur until smooth. The temperature of this mixture should be about 165 degrees on an instant-read food thermometer. Chill this mixture in the refrigerator until its temperature is below 40 degrees.

In a mixing bowl, whip the heavy cream. Fold this into the chilled egg yolks. Mix well and set aside. (This is the zabaglione.)

Assemble the dessert in four red-wine glasses. Place one scoop of orange sherbet in the bottom of each glass. Add 1/2 cup of strawberries and 1/4 cup of fresh blueberries to each one. Top the fruit with a generous amount of zabaglione.

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