Strawberry Granita With Zabaglione

1. 1

   Puree the strawberries with 2/3 cup water. Stir in the maple syrup. Pour mixture into a large bowl and place in freezer for at least 3 hours.

2. 2

   Meanwhile, split the vanilla bean lengthwise and scrape out the seeds into a large bowl. Add the sugar, wine and egg yolks. Whisk until frothy. Place the bowl over a pan of simmering water. Whisk until thickened and smooth. Refrigerate until chilled.

3. 3

   Remove granita from the freezer and let stand at room temperature for 10 mins. Divide the granita among 2 dessert glasses. Stir the zabaglione and spoon over the strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.