Lemon sabayon recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 335 calories / serving
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French Lemonsabayon He

Bring a large saucepan of water to a simmer.

Combine the egg yolks, lemon juice and zest, limoncello if using, water and sugar in a heatproof bowl. Sit the bowl over the saucepan and whisk the mixture until you have a thickened and fluffy sabayon; remove from the heat when the whisk starts to leave a ribbon trail in the mixture. Spoon into 4 martini glasses and garnish with the pared zest on top and a spring of mint.

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  • Ingredients

  • 4 medium egg yolks
  • 70g caster sugar
  • zest and juice of 2 small lemons
  • 1tbsp water
  • 1tbsp limoncello (optional)
  • For the garnish

  • mint sprigs
  • pared zest of ½ lemon
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  • Calories
    335
    17%
  • Sugar
    75g
    84%
  • Fat
    2g
    3%
  • Saturates
    0.4g
    2%
  • Salt
    0g
    <1%
of an adult's Reference Intake daily amount.
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