Sabayon was one of my favorite desserts at LeRuth’s. This is a recipe from Masson’s restaurant that taste just like I remember from LeRuth’s. It is a sweet custard dessert. It is great for a dinner party because it has to be made in advance.
6 eggs, separated
3/4 cup Sugar
3/4 cup Cream Sherry
3/4 cup Heavy Cream, whipped
1 teaspoon Vanilla
Beat the egg yolks with sugar until creamy. Add sherry and cook in a double boiler until thick, stirring occassionally. Pour into a bowl and cool 10-15 minutes. Fold in whipped cream, add vanilla. Fold in stiffly beaten egg whites. Divide into 6 small ramekins or custard cups; chill 2-3 hours.
Enjoy!!!
Comments