Icewine Sabayon
Icewine Sabayon recipe - provided by Chef Mark Gabrieau, Gabrieau’s Bistro
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Cooking tools:
- Double boiler
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Plate
- Serving bowl
Ingredients
- 4 oz (125 g) (6 yolks) egg yolks
- 4 oz (125 g) sugar
- 8 oz (250 g) Nova Scotia Icewine or late harvest wine
- 1 tbsp (15 ml) Lemon, lime or orange juice
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