Kalamansi sabayon

A delicious and refreshing sabayon that goes perfectly with red fruits. The kalamansi has a delicate, nutmeg-like flavour and is slightly less acidic than the lime. Its thin rind is smooth and green. Very ripe ones are sometimes yellow. This fruit originates from the Philippines and is used commonly in Thailand, Singapore and Malaysia. In the Netherlands, fresh ones are rarely sold, but the juice is also used for frozen coulis. 

Makes 1100g.

Kalamansi sabayon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







white wine



kalamansi coulis



lime, rasp



egg yolk

Preparation method

  • Mix all ingredients using a hand-held blender to dissolve the sugar quickly.
  • Refrigerate this base until ready to make.
  • When ready to prepare, whip as with a standard sabayon and serve immediately.

Serving suggestions

  • As a sabayon over fresh strawberries.
  • As a sabayon on a salad of red fruit and yoghurt crumble.
  • Use in a composition with components of exotic fruit, chocolate, and tarragon

Previous page