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Summer Fruits with Icewine Sabayon
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
Sabayon could be described as a meringue of egg yolks—it’s frothy and light just like a meringue, but has a custardlike richness of its own.
Ingredients
| egg yolks | ||
Method
Whisk the egg yolks, sugar, lemon juice, and icewine in a metal or glass bowl until combined. Place the bowl over a pot of gently simmering water (making sure that the bowl does not touch) and whisk constantly until the mixture doubles in volume and holds a “ribbon” when the whisk is lifted. Remove from the heat and stir in the cream. Chill until ready to serve.
To serve, arrange fresh