Lemon Curd With Sabayon

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  • Yield: servings

Ingredients

-- 2 cups agave syrup
-- 6 Tbsp. cornstarch
-- 2/3 cup water
-- 5 large egg yolks
-- 7 fl. oz. lemon juice
-- 1/4 cup lemon peel
-- 7 fl. oz. vanilla and mascarpone sabayon (see recipe)
-- 1/2 lb. mascarpone cheese, softened, whipped
-- 1/3 cup fructose
-- 1 pint yogurt, plain
-- 2 vanilla beans

Instructions

 

For lemon curd:

1. Bring agave syrup, fresh lemon peel, cornstarch and water to a simmer in a heavy gauge saucepan, stirring constantly until thick and bubbly.

2. In a separate container, mix together egg yolks and lemon juice.

3. Slowly add yolk/juice mixture into simmering agave mixture to temper the yolks, stirring constantly until completely incorporated and thick.

4. Cool and reserve.

5. Top each serving with ½ tsp. of sabayon.

 

For sabayon:

1. Scrape vanilla from beans.

2. Mix all ingredients, blending until smooth.

3. Serve cold or at room temperature with fresh sliced fruits or berries.

 

Recipe courtesy Red Mountain Resort

Nutritional Info *per serving

  • Calories 273
  • Fat 8
  • Carbohydrate 49
  • Fiber 1
  • Protein 2.5