Honey-Ginger Sabayon Sauce
Source: National Honey Board
Yield: 24 servings
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Nutritional Information:
Nutritional Information
Ingredients
| • | Honey-Ginger Sabayon Sauce |
| • | 8 SYSCO Classic egg yolks |
| • | 6 oz. SYSCO Classic granulated sugar |
| • | 3 oz. SYSCO Classic pure honey |
| • | 1/2 tsp. SYSCO Imperial ginger root, peeled and minced |
| • | 2 cups SYSCO Imperial cream, whipped (form peaks, not stiff) |
Preparation
| 1. | Combine first four ingredients in a bain-marie over simmering water and whisk until thick and pale. Immediately transfer to bowl over ice and whisk until cool. |
| 2. | Fold in whipped cream and ginger. |
| 3. | Serving Suggestions: with rich chocolate tortes, over pound cake, angelfood cake, lemon cake, and berries. |
| 4. | Suggested garnishes: Candied grapefruit peel, grapefruit sections, and/or fresh lime leaves. |
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