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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.