Dry Omerto Sabayon

By Sylvie  

May 4, 2017

Pascal Miche - www.omerto.com


Serves 6 - Preparation

1In the top portion of a double boiler, whisk yolks and sugar until frothy.

2Add Omerto Sec and lemon juice.

3Place over double boiler and cook just under 10 minutes, whisking non-stop.

4Mixture should be frothy and smooth.

5Divide between 6 champagne coupes, and serve with tuiles or ladyfingers.


6 egg yolks

200 gr (7 oz) sugar

½ litre (2 cups) Omerto Sec

Juice of ½ lemon


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