Limoncello and Meyer Lemon Sabayon with Crispy Macadamia Cakes and Candied Lemon Rind

Total Time:
1 hr 15 min
Prep:
30 min
Inactive:
15 min
Cook:
30 min

Yield:
about 12 servings
Level:
Intermediate

Ingredients
  • Sabayon:
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/2 cup limoncello
  • 1/4 cup heavy cream
  • 1 lemon, zested
  • Macadamia Sable:
  • 1 cup chopped macadamia nuts
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 stick melted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 lemon, rind julienned
Directions
  • Put the egg yolks, sugar, limoncello and cream in a large heat-proof bowl and lightly whisk together.

  • Put the bowl over a pot of simmering water. Whisk the cream mixture over low heat while the mixture froths up and thickens and the eggs are cooked, about 4 to 5 minutes. Remove from the heat and stir in the lemon zest.

  • Preheat the oven to 425 degrees F.

  • In a food processor, roughly chop the macadamia nuts. Add the remaining ingredients and pulse to blend and form a dough. Roll out the mixture between 2 sheets of parchment and cut out rounds with a 3 or 4-inch ring cutter. Put the rounds on a parchment paper lined baking sheet and bake them for 15 minutes.

  • In a small saucepan, over low heat, add the sugar, water and lemon rinds and simmer for 15 minutes. Drain the rinds and allow them to dry.

  • To serve, arrange the cakes, overlapping slightly, on a rectangular or square plate and drizzle with some sabayon sauce. Sprinkle with lemon rind and enjoy!

  • Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.


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