• Tommy Centola

Sabayon a la LeRuth’s

Updated: Jan 4

Sabayon was one of my favorite desserts at LeRuth’s. This is a recipe from Masson’s restaurant that taste just like I remember from LeRuth’s. It is a sweet custard dessert. It is great for a dinner party because it has to be made in advance.

6 eggs, separated

3/4 cup Sugar

3/4 cup Cream Sherry

3/4 cup Heavy Cream, whipped

1 teaspoon Vanilla

Beat the egg yolks with sugar until creamy. Add sherry and cook in a double boiler until thick, stirring occassionally. Pour into a bowl and cool 10-15 minutes. Fold in whipped cream, add vanilla. Fold in stiffly beaten egg whites. Divide into 6 small ramekins or custard cups; chill 2-3 hours.

Enjoy!!!

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