Sabayon

Name: Sabayon
Ingredients: 5 large egg yolks; Pinch of salt; 1/4 cup plus 2 tablespoons sugar; 1 cup Muscat de Beaumes-de-Venise, a sweet French dessert wine; 3/4 cup heavy cream; 2 teaspoons freshly squeezed lemon juice

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www.marthastewart.com

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Author : Martha Stewart

Ingredients

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5 large egg yolksPinch of salt1/4 cup plus 2 tablespoons sugar1 cup Muscat de Beaumes-de-Venise, a sweet French dessert wine3/4 cup heavy cream2 teaspoons freshly squeezed lemon juice

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Instructions

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Step 1

Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.

Step 2

In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.

Step 3

Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.

Step 4

In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.