A Light and Simple Pudding

If you need a quick and easy dessert this is it. You can serve it alone or add some of those lovely sugar cookies you stored in the cookie jar.

ZABAIONE (ITALIAN CUSTARD)
makes 4 servings

7 large eggs
3 tbsp sherry
1/2 cup sugar
1 tbsp plain gelatin
3 tbsp brandy
1 tsp grated lemon peel
Large deep bowl of ice cubes
1 cup whipping cream, whipped until stiff
Very thinly sliced lemon slices for garnish, optional

Dissolve gelatin in brandy and set aside.

Using a double boiler (with the water at a full boil), use a large heat proof glass bowl, beat the eggs until completely mixed. Add the sherry and the sugar, continue beating constantly.

Add the brandy with gelatin and the lemon peel to the egg mixture.

Beat constantly for 6 to 9 minutes until the egg mixture becomes creamy and begins to thicken.

Remove bowl with egg mixture from double boiler and place into the deep bowl with the ice cubes.

Stir the mixture until it is very thick and smooth and cools off. When cool, fold in the whipped cream.

Spoon into individual dessert cups and refrigerate before serving. Garnish with thin lemon slices.