Lemon Sabayon

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30 minutes 2 cups Print RecipeEmail Recipe


1 egg
2 egg yolks
2tablespoonfresh lemon juice
2tablespoondry white wine
1cupheavy cream


Combine whole egg, egg yolks, sugar, lemon juice, and wine in small noncorrosive saucepan. Whisk until frothy. Place over low heat; continue whisking until very thick and foamy but still pourable. (Regulate heat to prevent eggs from curling.) Remove sabayon from heat; whisk until cooled to room temperature.

Beat cream in small mixer bowl until it has the same pourable consistency as a sabayon. Fold the whipped cream into the sabayon.

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