Dry Omerto Sabayon
AuthorSylvie CousineauPascal Miche - www.omerto.com
6 egg yolks
200 (7 oz) sugar
½ litre (2 cups) Omerto Sec
Juice of ½ lemon
Serves 6 - Preparation
1
In the top portion of a double boiler, whisk yolks and sugar until frothy.
2
Add Omerto Sec and lemon juice.
3
Place over double boiler and cook just under 10 minutes, whisking non-stop.
4
Mixture should be frothy and smooth.
5
Divide between 6 champagne coupes, and serve with tuiles or ladyfingers.
CategoryDesserts
Ingredients
6 egg yolks
200 (7 oz) sugar
½ litre (2 cups) Omerto Sec
Juice of ½ lemon
Directions
Serves 6 - Preparation
1
In the top portion of a double boiler, whisk yolks and sugar until frothy.
2
Add Omerto Sec and lemon juice.
3
Place over double boiler and cook just under 10 minutes, whisking non-stop.
4
Mixture should be frothy and smooth.
5
Divide between 6 champagne coupes, and serve with tuiles or ladyfingers.
Notes
This post is also available in: French