Richard Leach’s Fresh Melon with Lavender Sabayon
Light sabayon pudding is scented with lavender and served over sweet melon cubes for an elegant low sugar dessert.
- Serves: 8
- Prep Time: 30 Minutes
- Total Time: 30 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 2 cups melon, 1/3 cup sabayon
- Amount Per Serving
- Calories:
- 350
- Calories from Fat:
- 250
- Total Fat:
- 27g
- Saturated Fat:
- 15g
- Cholesterol:
- 240mg
- Sodium:
- 35mg
- Total Carbs:
- 25g
- Dietary Fiber:
- 2g
- Sugars:
- 23g
- Protein:
- 6g
DIRECTIONS
Place yolks, SPLENDA® Granulated Sweetener, lemon, lavender and 1/4 cup 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 degrees F. 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.
INGREDIENTS
- 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
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