SHF: Lemon Sabayon Raspberry Cups

My first entry into the Sugar High Fridays. I went ahead and used the freezer pastry dough because as I recall Jacques Torres said it was just fine to do. So here it is. Frankly, it’s a little oozier than I would have liked, I probably should have cooked it for longer but I was tired of stirring – sabayon takes some serious arm strength! Still, it tasted great and the raspberries really set off the sabayon nicely.

Freezer pastry shells, 1 pkg

Raspberries, 1 cup

Sabayon Filling:

8 egg yolks

1/2 cup sugar

4 Tbsp Marsala Wine

4 Tbsp Lemon zest

2 tsp Lemon oil

2 Tbsp Lemon juice

  1. Pre-cook the cups as described on the package

  2. Mix together lemon zest and sugar

  3. Add sugar mixture to egg yolks and whisk till ‘sunny’ yellow

  4. Add lemon oil

  5. Over double boiler, heat mixture whisking constantly until mixture thickens

  6. Drizzle marsala in a little at a time to thin

  7. Heat and thicken sabayon over double boiler again

  8. Let stand 2 minutes. Set up cups

  9. Fill cups with sabayon, let set for 5 minutes

  10. Cover with raspberries and powdered sugar or whipped cream

Dialogue & Discussion