SABAYON, LEMON OR WINE

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This one inspired from The French Laundry cookbook.

Ingredients:

  • 2 large eggs, cold

  • 2 large egg yolks, cold
  • ¾ cup sugar
  • ½ cup fresh lemon juice or white wine
  • 3-6 tablespoons cold unsalted butter, cut into 6 pieces

Method:

Whisk the eggs, yolks and sugar for about 1 minute to make it smooth; whisk over boiling water; whisk in lemon juice in thirds, till foamy after each addition; but not to exceed 8 minutes total cooking time. Turn off heat; add butter, a piece at a time; ladle warm sabayon into tart shells; place on baking sheet and broil to brown slightly. Watch so it doesn’t brown too much. Let tarts stand for 1 hour before serving to set up.






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