Sabayon
Egg yolks provide protein, while stevia, lemon, and dry white wine create a light, airy flavor. Heating without boiling preserves the dessert's delicate texture.
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1 kg 428 gram
Servings: 5 (1 serving ≈ 100 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Stevia)
Remove the zest from the lemon (40 g). Cover half of the zest with water (60 g), bring it to a boil, boil for 1 minute, and cool the liquid.
Whisk the egg (180 g) with stevia (100 g) and the remaining lemon zest until pale and foamy.
Set the bowl over low heat and, while continuing to whisk, gradually pour in the dry white wine (120 g) and the cooled zest liquid.
Heat the sabayon for 8 minutes, whisking constantly, without letting it boil. Serve immediately.
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