Dave's Fusion Style Sabayon

Posted: 4/6/00 2:10 am; CVerRies98

1 1/4 coconut cream
1/4 cup double cream
julienne of the rind from 1 big lemon
julienne of the rind from 2 limes
2 lemongrass
6 egg yolks
1/3 cup caster sugar
brown sugar
1/3 an envelope gelatine, dissolved in very small quantity of water
water or sugar syrup (opt)

To serve:
Fruit coulis
Preserved ginger stems, cut into julinne if has not been cut
Remove the leaves from lemongrass. Pound the lemongrass lightly and finely chop them. Bring cream, coconut cream, rinds and lemongrass to boil. Cover and steep for 10 minutes. Beat egg yolk and sugar until frothy. Place on a bain-marie (over simmering water), and continue beating until reached "Sabayon" stage. Strain cream mixture and pour slowly to the sabayon. If the sabayon is too thick add more water or sugar syrup. Stir in gelatine while still warm and place to individual serving ramekin. Chill overnight. When ready to serve, sprinkle the top of each ramekin with brown sugar and with a torch, caramelise the sugar. Serve immediately or chill for up to 3 hours. Serve with accompaniment.


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