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Lime Sabayon

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Recipe photo courtesy of Victoria Pearson

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.

Source: Martha Stewart Living, June 2008
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Ingredients

Directions

Variations

Other spirits, such as amaretto or rum, may be substituted for the Midori, but the gorgeous chartreuse green of this sauce complements the colors of the pineapple mousse and pistachios.

Cook's Notes

The egg yolks in this recipe are not cooked. This dish should not be prepared for pregnant women, babies and other young children, the elderly, or anyone whose health is compromised.

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