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Lemon Verbena Sabayon
Preparation info
- Approximately
10 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
3 cups 720 ml 2 ounces
Method
- 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.
- 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.
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Components
- Lemon Verbena Sabayon
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