Dessert Recipes - Cold Sabayon Sauce Recipe

Ingredients

• 50 g/2 oz/1/4 cup granulated sugar

• 60 ml/4 tbsp water

• 2 egg yolks

• Finely grated rind and juice of 1/2 lemon

• 15 ml/1 tbsp sherry or dry vermouth

• 45 ml/3 tbsp double (heavy) cream

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Method:

1. Dissolve the sugar in the water over a gentle heat, stirring. Bring to the boil and boil until thickened but not colored.

2. Meanwhile, whisk the egg yolks in a bowl. Gradually pour on the syrup in a thin stream, whisking all the time, until foamy.

3. Whisk in the lemon rind and juice and the sherry or vermouth.

4. Whisk the cream until peaking and fold into the mixture. Chill until ready to serve.