Sabayon with Citrus Salad

Sabayon with Citrus Salad

  • Preparation 15 min
  • Cooking 6 min
  • Servings 4

Sabayon, an Italian custard made with egg yolks, sugar and a liqueur or fortified wine (typically Marsala) is replaced here with vermouth. This creamy preparation is served over citrus slices, creating a refined and delicious dessert for a perfect ending to the meal.

  • Vegetarian
  • Lactose-free
  • Gluten-free
  • Dairy-free

Categories

Ingredients

  • Sabayon

  • Citrus

Preparation

  • Sabayon

  • Citrus

Note from Ricardo

To make this recipe with the amount of egg yolks you have on hand, simply follow this ratio: for each egg yolk, use 1 tbsp (15 ml) vermouth and 1 tbsp sugar. The cooking time may vary depending on your quantities.

It is possible to make this recipe with a fortified wine of your choice, such as port, Marsala, Pineau des Charentes, etc.

The sugar can be replaced with the sweetening agent of your choice, such as brown sugar, maple sugar or syrup, honey, etc.

Personal Note

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