Recipe by Shuna Fish Lydon
- Large Egg Yolks 4-6 each
- Sugar 1/4 cup
- Honey 3 Tablespoons + (2 Tablespoons: later)
- Sea or Kosher Salt Pinch
- Rhubarb Juice 3/4 Cup
- Verbena from 3 stalks
- Heavy Cream not ultra pasteurized 2 Cups
- Infuse cream and lightly crushed Verbena leaves and stems in a non-reactive pot by heating with low flame until hot. Shut off heat and let steep for at least one hour, preferably more. Do not allow mixture to boil. You can sprinkle in a little sugar to help with infusion.
- After cream has steeped, turn flame to medium until hot to the touch and strain through a fine meshed sieve. Chill cream in ice batch until very cold. (This step may be done 1-2 days before making Sabayon.)
- Combine first four ingredients in the bowl of a stand mixer. Whisk yolks to break apart before adding sugar and salt.
- Set bowl over a pot of boiling water. Bottom of bowl should not touch water. The steam is what's cooking the Sabayon.
- Whisk thoroughly and rapidly, without pause, and, using your other hand, pour rhubarb juice into yolks a little at a time, letting custard thicken a little before adding more. When all liquid has been added, whisk until mixture holds a visible "trail" and has become quite thick.
- Place bowl on stand mixer fitted with a whisk attachment and set speed to medium. Add extra 2 Tablespoons of honey now. If it looks like honey spun to attach itself to the side of the bowl, stop mixer and scrape down Sabayon with a spatula to combine.
- Increasing speed incrementally, whisk until custard is light and voluminous.
- Whisk Verbena infused cream until soft peaks form.
- When Sabayon is ready, transfer into a larger bowl.
- Using the most pliable spatula in your kitchen, fold whipped cream into Sabayon in three distinctive additions. Fold intentionally, from the inside of the bowl to the outermost edge. Each stroke counts. If you over mix these two ingredients your Sabayon will deflate to the point of liquidization.