Dry Omerto Sabayon

AuthorSylvie Cousineau
Rating

Pascal Miche - www.omerto.com

Yields1 Serving
 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.

Category

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.

Dry Omerto Sabayon

This post is also available in: French

Leave a Comment





fourteen − three =