Richard Leachs Fresh Melon with Lavender Sabayon Recipe

Richard Leachs Fresh Melon with Lavender Sabayon Recipe

  • 16 cups ripe melon, any assortment, trimmed and cut into 1 inch cubes
  • 6 egg yolks
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 3 tablespoons lemon juice
  • 3 tablespoons dried lavender flowers
  • 1 cup heavy cream
  • 1 cup creme fraiche
  1. Place yolks, SPLENDA(R) Granulated Sweetener, lemon, lavender and 1/4 cup heavy cream in a small mixing bowl. Whisk until smooth.
  2. 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 degrees F. Remove from heat immediately. Pour mixture into a large mixing bowl. Set aside.
  3. 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.
  4. Pour Sabayon through a fine strainer to remove lavender flowers.
  5. Place melon into eight serving dishes. Pour sabayon over melon and serve immediately.
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