Sabayon

Ingredients:

• 5 large egg yolks
• Pinch of salt
• 1/4 cup plus 2 tablespoons sugar
• 1 cup muscat de beaumes-de-venise, a sweet french dessert wine
• 3/4 cup heavy cream
• 2 teaspoons freshly squeezed lemon juice

Instructions:

1. 1. Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
2. 2. In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
3. 3. Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
4. 4. In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.

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