Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Martha Stewart Living, December/January 1998/1999
- 5 large egg yolks
- Pinch of salt
- 1/4 cup plus 2 tablespoons sugar
- 1 cup Muscat de Beaumes-de-Venise, a sweet French dessert wine
- 3/4 cup heavy cream
- 2 teaspoons freshly squeezed lemon juice
- Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
- In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
- Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
- In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.
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