Gastronomixs

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. 

Kalamansi sabayon

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Ingredients

300

g

sugar

450

g

white wine

150

g

kalamansi coulis

25

g

lime, rasp

250

g

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.

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