Lemon sabayon recipe

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  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 149 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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  • Energy 625kj 149kcal 7%
  • Fat 6.7g 10%
  • Saturates 1.9g 10%
  • Sugars 18.8g 21%
  • Salt 0g 1%

of the reference intake
Carbohydrate 19.6g Protein 3.6g Fibre 0.1g

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