German cuisine · Desserts & Sweets

Sabayon Cream

Cream of egg yolk, white wine and sugar whisked airy over a water bath, served warm in glasses.

Ingredients · for 4 servings

• 6 egg yolks
• 100 g sugar
• 250 ml white wine
• 1 organic lemon (zest)
• 1 tbsp lemon juice
• 1 pinch salt
• 1 pinch cinnamon
• 100 g berries

Instructions

1. Bring a pot with a little water to a simmer – it must not boil, or the cream will curdle – and finely grate the lemon zest.
2. Whisk the egg yolks, sugar and a pinch of salt in a metal bowl until the mixture turns pale, then add the white wine, lemon juice and zest.
3. Set the bowl over the pot without letting it touch the water, and whisk the mixture continuously.
4. After 8–10 min. the volume has tripled and the cream forms thick ribbons that briefly hold their shape on the surface – then remove it from the water bath at once.
5. Sort through the berries, halve any larger ones and divide among four warmed glasses.
6. Pour the warm sabayon cream over them, dust with a pinch of cinnamon and serve without delay, while the foam still holds.