Although it's not a traditional sabayon, this version stays true to the lightness of the original. It's lovely with our Pineapple Mousse with Pistachios, but can also stand on its own or with other citrusy desserts.
- Yield: Makes 4 cups
Photography: Victoria Pearson
Source: Martha Stewart Living, June 2008
- 10 egg yolks
- 1/3 cup sugar
- 1/3 cup Midori
- 1 cup heavy cream
- 1/3 cup creme fraiche
- 2 teaspoons finely grated lime zest (from 2 limes)
Prepare an ice-water bath. Whisk yolks and sugar in a large metal bowl. Set over a large pot of simmering water, and slowly whisk in Midori. Continue to whisk until thick and doubled in volume, about 6 minutes. Set bowl in ice-water bath, and let cool, stirring occasionally, for 10 minutes.
Whisk the cream in a medium bowl until soft peaks form. Whisk in creme fraiche and lime zest. Gently stir cream mixture into yolk mixture. Use immediately (or cover, and refrigerate for up to 2 hours).