Citrus Honey-Ginger Sabayon

1. Reduce Tangerine Juice with Ginger

Combine 3/4 cup (180 ml) of the tangerine juice and the coarsely chopped ginger in a small saucepan. Bring it to a simmer over medium heat, letting it cook for about 6 to 8 minutes until the juice reduces to about 3 tablespoons. Strain the mixture through a fine-mesh sieve into a small bowl, pressing on the ginger to extract all the flavorful juice.

2. Prepare Double Boiler

Fill a medium saucepan with a few inches of water and bring it to a gentle simmer. Place a medium stainless steel bowl over the saucepan, ensuring the bottom of the bowl doesn't touch the water.

3. Beat Egg Yolks and Honey

In the stainless steel bowl, combine the egg yolks and honey. Using a whisk or a handheld electric mixer, beat the mixture for about one minute to start. Then, continue beating over the simmering water for an additional 8 to 10 minutes by hand, or 4 to 5 minutes with the mixer, until the mixture thickens and becomes frothy.

4. Add Reduced Juice and Remaining Ingredients

Once the yolks and honey are thick and frothy, gradually add the reduced tangerine juice, the remaining 1/4 cup of fresh tangerine juice, and a pinch of kosher salt. Continue beating until the mixture thickens further.

5. Final Beating and Serve

Give the mixture a final beating for about 30 seconds to stabilize the sauce and slightly cool the bowl. Your Citrus Honey-Ginger Sabayon is now ready to be enjoyed. It’s best eaten right after making, but you can keep it warm over very low heat in the double boiler if needed.