Sabayon with Citrus Salad
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.
Ingredients
- 4 egg yolks (see note)
- ¼ cup (60 ml) vermouth or white cider (see note)
- ¼ cup (55 g) sugar (see note)
- 3 clementines, peeled and cut into slices ½ inch (1 cm) thick
- 2 grapefruits, peeled down to the flesh and cut into slices ½ inch (1 cm) thick
- 2 blood oranges or another variety, peeled down to the flesh and cut into slices ½ inch (1 cm) thick
- 3 tbsp shelled roasted pistachios, chopped
Instructions
- In a heatproof bowl, whisk together the egg yolks, vermouth and sugar.
- Place the bowl over a pot of simmering water and whisk constantly for 6 to 8 minutes or until the mixture is thick and creamy.
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.