A lighter version of a traditional Italian zabaglione with the added fresh taste of lemon. May be served as is or over fresh seasonal berries.
1 cup sugar
3/4 cup fresh lemon juice
1/4 cup Sauternes, the French dessert wine (or a US sauterne)
6 large egg yolks
2 large eggs
1 1/2 cups chilled whipping cream
Fresh seasonal berries (optional)
Fresh mint sprigs (optional)
Combine sugar, lemon juice, sauternes, 6 egg yolks and 2 whole eggs in large metal bowl or top of double boiler. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk constantly until mixture thickens and thermometer inserted into mixture registers 160 F, about 10 minutes. Transfer lemon zabaglione to another large bowl. Place piece of waxed paper over mixture and chill until cool, whisking occasionally.
Using electric mixer, beat 1 1/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon zabaglione to lighten, then fold in remaining whipped cream. Cover and refrigerate.
Divide berries (if using) among 8 dessert bowls or wineglasses. Spoon lemon zabaglione mousse over berries and decorate with a mint sprig.
Created by David Matthews for Connect Consulting Group.
Connect the dots plus dot the “i”s to be more intentional, inquisitive and inclusive
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