Sabayon sauce

Yield: 4 Servings

Measure Ingredient
2 Egg yolks
3 tablespoons Sugar
⅔ cup Cherry Herring
1 teaspoon Almond extract
1 cup Heavy cream

Beat the yolks in a stainless steel bowl with a wire whisk. Add the sugar and Cherry Herring. Place the mixture over a pan of simmering water or in a double boiler, and cook, whisking constantly, just until the mixture thickens. Do not overcook. Remove the mixture from the heat, and continue whisking until the mixture cools to room temperature. Stir in the almond extract and set aside. Whip the cream to stiff peaks. Fold it into the yolk mixture.

LE FESTIVAL

2120 SALZEDO ST., MIAMI. SERVE WITH SOUFFLE AU GRAND MARNIER.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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