Lemon Verbena Sabayon

Preparation info
  • Approximately

    10 cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 3 cups (720 ml) champagne or dry white wine
  • 2 ounces (

Method

  1. Combine the champagne or wine with the lemon verbena and heat to about 180°F (82°C); do not boil. Remove from the heat and set aside to infuse for a minimum of 30 minutes, preferably 1 hour.
  2. Beat the egg yolks and sugar together in a stainless steel bowl until the mixture is light and fluffy. Strain the wine mixture, then whisk it into the egg yolk mixture.