Light Sabayon of Lamb's Lettuce and Parmesan ShavingsTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation and cooking time: 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:132 kcal
Proteins:3.4 g
Fats:11.8 g
Carbohydrate:4 g
Fibers:1 g
Sugar:1.8 g
Cholesterol:108.2 mg
Sodium:119.3 mg
Calcium:33.4 mg
Energy:280 kcal
Proteins:7.2 g
Fats:25 g
Carbohydrate:8.4 g
Fibers:2.1 g
Sugar:3.8 g
Cholesterol:229.5 mg
Sodium:253.1 mg
Calcium:70.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
baskets of mache (lamb's lettuce)
2
small new onions
7.5
ml
salted butter
1/2
clove garlic
50
ml
vegetable juice (cooking liquid from carrots or vegetable peelings)
100
g
unsalted butter
3
eggs
8
parmesan shavings
METHOD
- Chop the onions finely and sweat them in the salted butter. Add the garlic. Be careful that the onions do not colour too much.
- Add the Lamb's Lettuce and sauté with the onions and garlic; put the mixture into a blender and purée, then add the vegetable juice and unsalted butter.
- Strain and taste. Correct the seasoning.
- Put the eggs into a bowl set over a pan of simmering water and whisk constantly until a light foamy sabayon is formed.
- Pour the Lamb's Lettuce mixture into a serving bowl, and at the last minute gently place the sabayon on top. Garnish with the parmesan shavings.
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Photo: Alain Muriot. Collaboration: Canetti Conseil.
