Food & Cooking Recipes Dessert & Treats Recipes Lime Sabayon By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 7, 2017 Print Share Share Tweet Pin Email Photo: Victoria Pearson Yield: 4 cups 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. Ingredients 10 egg yolks ⅓ cup sugar ⅓ cup Midori 1 cup heavy cream ⅓ cup creme fraiche 2 teaspoons finely grated lime zest (from 2 limes) Directions 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). 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. 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. Print