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Fresh Melon with Lavender Sabayon
16 cups (4 L) ripe melon, any assortment, trimmed and cut into 1 inch cubes
6 egg yolks
1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons (45 mL) lemon juice
3 tablespoons (45 mL) dried lavender flowers
1 cup (250 mL) heavy cream
1 cup (250 mL) creme fraiche
Place yolks, SPLENDA® Granulated, lemon, lavender and 1/4 cup (60 mL) heavy cream in a small mixing bowl. Whisk until smooth.
Heat water in the bottom half of a double boiler over medium high heat until simmering. Pour sauce into the top of a double boiler and place over the simmering water. Cook 50-60 seconds, whisking constantly, until the mixture begins to thicken and reaches 170°F (77°C). Remove from heat immediately. Pour mixture into a large mixing bowl. Set aside
Pour remaining cream and the creme fraiche into a medium mixing bowl. Whisk together until blended. Slowly stir cream mixture into egg yolk mixture. Stir, using a whisk, until blended.
Pour Sabayon through a fine strainer to remove lavender flowers.
Place melon into eight serving dishes. Pour sabayon over melon and serve immediately.
Amount per Serving
Serving Size: 1/8th recipe
Total Calories: 350
Calories from Fat: 250
Total Fat: 27 g
Saturated Fat: 15 g
Cholesterol: 240 mg
Sodium: 35 mg
Total Carbohydrates: 25 g
Fibre: 2 g
Sugars: 23 g
Protein: 6 g