Sabayone
Yield
8 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
egg yolks
|
|
| ⅓ | cup |
sugar
|
|
| ⅓ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
liqueur
grand marnier or cointreau, orange flavor |
|
| ½ | pint |
heavy whipping cream
whipped |
*
|
| 2 ½ | cups |
cherries
tart, red, fresh or frozen |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
egg yolks
|
|
| 79 | ml |
sugar
|
|
| 79 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
liqueur
grand marnier or cointreau, orange flavor |
|
| 237 | ml |
heavy whipping cream
whipped |
*
|
| 591 | ml |
cherries
tart, red, fresh or frozen |
*
|
Directions
Try this one for a fancy dinner. Guests will never know that it is so easy to make.
In the top of a double boilier, combine the egg yolks and sugar, beating well.
Add the wine to the egg mixture. Have the water in the double boilier, simmering and place the pan with the egg mixture on top.
Whisk the mixture constantly until it thickens into a fluffy custard, about 5 minutes.
Remove the egg mixture from the heat and beat until cool.
Fold the stiffly beaten whipped cream into the cooled egg mixture and add the liqueur.
Spoon the mixture over the cherries and serve.
