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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Measure ingredients before dinner, then cook just before serving. Ingredients:
4 large egg yolks |
1/3 cup sugar |
2 tablespoons lemon juice |
6 tablespoons late-harvest riesling or white grape juice |
1 1/2 tablespoons finely chopped fresh lemon verbena, lemon balm, or mint leaves |
Directions:
1. In the top of a double boiler or metal bowl (4 to 6 qt.), whisk to blend egg yolks, sugar, lemon juice, and Riesling.
2. Set double boiler over boiling water, or nest bowl in a pan over boiling water. Whisk egg mixture (or beat with a mixer on medium speed) until it is thick enough to hold a mound for a few seconds, 5 to 7 minutes total. Add lemon verbena, whisk, and serve at once.
3. Nutritional analysis per 1/2 cup.
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