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Lemon sabayon with fresh wild berries

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
6 egg yolks
100g light brown sugar
3 tbsp lemon juice
1 tsp lemon zest
120ml Marsala
240ml water, as needed
400g mixed berries of your choice (blackberries, blueberries, raspberries, strawberries, boysenberries)
Icing sugar, for dusting
Fresh mint leaves, for garnish
1) Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 70C) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with icing sugar and garnish with fresh mint.

*This recipe has been altered from what was shown on air based upon the testing done by the Food Network Kitchens.

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