Recipes

Lemon Cream and Wild Blueberry Sabayon

By Jérôme Ferrer, Chef

Ingredients

Lemon Cream

• 1 cup sugar
• 4 whole extra-large eggs plus 1 egg yolk
• Juice of 1 lime plus juice of 2 lemons to equal ½ cup
• 4 tablespoons lemon zest
• 1 stick (½ cup) butter, room temperature

Sabayon

• 4 extra-large egg yolks
• ¼ cup sugar
• 6 tablespoons water
• 1 cup frozen Wild Blueberries

Preparation

Lemon Cream

In a large bowl, beat eggs and sugar with an electric mixer, about 2-3 minutes. Mix in lemon and lime juices. The mixture will look curdled but it will become smooth as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium, stirring constantly until the mixture thickens, about 15 minutes. It will coat the spoon. If small lumps are forming, remove from heat and stir vigorously. Thermometer will read 170. Do not let the mixture boil.

Remove the cooked lemon cream from the heat; stir in lemon zest. Pour into bowl or jar and chill. It will continue to thicken as it cools. To prevent a skin from forming, press plastic wrap on the surface of the lemon mixture.

Sabayon

Beat the yolks and sugar together in a bowl until thick and pale. Gradually whisk in the water. Pour the mixture into a double boiler or stand the bowl over a saucepan of water. Cook until thick and creamy, whisking all the time. Do not overcook, the eggs yolks will curdle.

Remove from heat. Add frozen Wild Blueberries and gently stir in. Pour Wild Blueberry sabayon over lemon cream. Run a knife through it to make a swirl or leave in layers. Serve slightly chilled. Serves 4-6

Nutritional Information per Serving
352 calories, 37g carbohydrate, 22g fat, 7g protein, 371mg cholesterol, 163mg sodium, 1g fiber