Single Malt Scotch Sabayon
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
42
Spice
58
Sweetness
50
Sourness
37
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
In top of double boiler combine egg yolks with sugar
2
Whisk in scotch, set pan over cold water and heat mixture over moderate heat, stirring constantly, until water reaches boiling point and sauce is smooth and creamy
3
Transfer to a sauceboat