Limoncello and Meyer Lemon Sabayon with Crispy Macadamia Cakes and Candied Lemon Rind
- Level: Intermediate
- Yield: about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 329
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 99
- Sodium
- 56
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 30 min
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
1/4 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!