Tangerine Sabayon


5 egg yolk

1/3 cup sugar

zest from one tangerine

juice from one tangerine

2 T amaretto

pinch salt

2 T of sour or whip cream

In a stainless steel bowl, whip yolks and sugar for a minute. Add juice and liquor and whip over a baine marie (hot water just shy of boiling, in a 3qt. pan). Whip to Double in volume and heat to 140˚.  At this point it will begin to thicken. Be careful not to overheat or the eggs will cook (like scrambled eggs).

Remove from heat and pour over fruit or cookies. Top with a dollop of cream and zest.

To serve as a cold dessert, immediately chill the bowl in an ice bath, occasionally stirring, then store in refrigerator until service.



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