Cold Sabayon Recipe

50 g/2 oz granulated sugar

60 ml/4 tbsp water
2 egg yolks
Finely grated rind and juice of lemon

15 ml/1 tbsp sherry or dry vermouth

45 ml/3 tbsp double (heavy) cream

Method:

Dissolve the sugar in the water over a gentle heat, stirring. Bring to the boil and boil until thickened but not colored. Meanwhile, whisk the egg yolks in a bowl. Gradually pour on the syrup in a thin stream, whisking all the time, until foamy. Whisk in the lemon rind and juice and the sherry or vermouth. Whisk the cream until peaking and fold into the mixture. Chill until ready to serve.