Sabayon Sauce

Recipe Ingredients

4		Egg yolks
1/4 teaspoon	1.3ml	Grated lemon rind
1/2 cup	118ml	Dry white wine
1 teaspoon	5ml	Fresh lemon juice
2 tablespoons	30ml	Splenda
1/4 cup	59ml	Heavy cream

Recipe Instructions

Beat egg yolks, wine, Splenda, lemon rind, and lemon juice in top of double boiler over simmering water until mixture increases four times its original volume. Occasionally scrape sides and bottom of pan with rubber spatula.

Place top of double boiler in bowl of crushed ice and continue to beat until chilled. Fold whipped cream into sauce and chill until ready to use.

This recipe yields 2 cups; 1/2 carb gram per tablespoon.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.