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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Sabayon Sauce
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Ingredients:
- 4 egg yolks
- 1/4 teaspoon grated lemon rind
- 1/2 cup dry white wine
- 1 teaspoon fresh lemon juice
- 2 tablespoons Splenda
- 1/4 cup heavy cream
(For use on sliced peaches, red raspberries, or strawberries.)
Beat egg yolks, wine, Splenda, lemon rind, and lemon juice
in top of double boiler over simmering water until mixture
increases four times its original volume. Occasionally scrape
sides and bottom of pan with rubber spatula. Place top of
double boiler in bowl of crushed ice and continue to beat
until chilled. Fold whipped cream into sauce and chill
until ready to use.
Makes 2 cups. 1/2 gram per Tablespoon.
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