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Sabayon

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Ingredients
  Egg yolks 6
  Granulated sugar 180 Milliliter
  Cream sherry 310 Milliliter
  Lemon juice 5 Milliliter
  Nutmeg 1 Pinch
Directions

Whisk the egg yolks and sugar together until very light.
Place in a double boiler over simmering water.
Whip the sherry in slowly.
Cooking until thick, over cooking will curdle the eggs.
Beat the lemon juice and nutmeg.
Serve at once, over fruit, frozen desserts or pour in champagne glasses and serve on its own.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Slow Cooked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nutmeg
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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Average: 4.1 (16 votes)