Recipes > Desserts > Sabayon of Lemon

Sabayon of Lemon


  • 12 sheets of gelatine
  • 2 whole eggs
  • yolks of 10 eggs
  • 1 cup sugar
  • juice of 3 lemons
  • thin peel of 1 lemon
  • 1/2 bottle Rhine wine


Soak the gelatine in cold water; put in a saucepan the whole eggs and the yolks; add the sugar, juice, peel and wine; beat this with an egg beater till nearly boiling; remove at once, press out the gelatine, add it to the cream and continue beating till cold and beginning to thicken; fill it into a cream form and set on ice till wanted.


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Desserts and Salads (1920).

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