Elderflower Sabayon

• 36 g egg yolk
• 25 g elderflower vinegar
• 50 g

Place the egg yolks, vinegar, and a pinch of salt in a medium heatproof bowl set over a pan of simmering water.

Whisk constantly until the mixture has thickened, 2 to 3 minutes. As it’s cooking, remove the bowl from the pan from time to time to prevent the sabayon from getting too hot and curdling.

When the eggs form a ribbon with a whisk, remove from the heat and adjust the con