L'Espalier
774 Boylston Street
Boston, MA 02199
617 262 3023
Sabayon, also known by its Italian name, Zabaglione, is a simple dessert. It can be served warm, cold, frozen or as a substitute for the custard filling of certain pies. Some people complement Sabayon with fruit; this recipe simply calls for whipped cream.
Enjoy!
Ingredients
- 1 cup Allagash White
- 1/3 cup egg yolks
- 2 and ½ oz sugar
- ½ tsp lemon zest
- ½ tsp lemon juice
To finish
- ½ cup whipped cream
Assembly
Whisk in large mixing bowl on a double boiler until the sabayon thickens. Fold ½ cup whipped cream.
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