Lemon Sabayon
NOTE: Sabayon
is a frothy egg-based sauce that can be spooned over fresh berries
or served with poached fruit. The sauce is prepared in a double
boiler and whisked continually to keep the eggs from curdling and
to maximize the volume. A good sabayon will triple in volume by the
time it has finished cooking. If using an instant-read thermometer,
cook until the sauce reaches 160 degrees. This recipe makes
3/4 cup,
enough sauce for six servings of
fruit.
1/4 cup water
1/2 teaspoon grated zest and 3 tablespoons juice from 1 lemon
3 large egg yolks
1/3 cup sugar
INSTRUCTIONS:
1. Combine water, lemon zest, and juice in small bowl and set aside.
2. Whisk egg yolks and sugar in medium bowl until frothy, about 1 minute. Set bowl over pan of simmering water. Continue whisking until mixture begins to thicken, about 1 minute.
3. Gradually whisk in lemon mixture and continue cooking, whisking constantly, until mixture is thick, light yellow, and triple in volume, 5 to 7 minutes. Use immediately or refrigerate in airtight container for up to 1 day and reheat in double boiler.
VARIATIONS:
Zabaglione
Marsala gives this sauce a distinctive Italian flavor and name. Replace lemon zest, juice, and water with 1/4 cup each dry white wine and Marsala. Increase cooking time to about 9 minutes after alcohol has been added.
Cold Sabayon or Zabaglione
If you prefer, these sauces can be chilled before being spooned over fruit. For a more luxurious, thicker sauce, fold 2 cups Perfect Whipped Cream into chilled sabayon or zabaglione. Use like whipped cream on top of summer pudding or any other simple fruit dessert.
Prepare Lemon Sabayon or Zabaglione. Remove bowl from pan of simmering water and place in ice bath. Continue whisking constantly until sauce has cooled to room temperature, about 5 minutes. Use as is or refrigerate in airtight container for up 1 day and use chilled.