As I wrote many times before, I always try to avoid food waste. Either by cooking smaller portions to make sure everything is eaten, either by reusing leftovers or freezing them for a later meal. This is how today's recipe came to life. I made the other day some white omelettes (used only the egg whites) and I ended up with some egg yolks. I couldn't throw them so just thought of doing some Sabayon. Now, I know, typically Sabayon is made with alcohol, but I have 2 foodie kids when it comes to desserts and I couldn't keep them away. That's why I replaced the wine with some tangy, full of flavor, lime juice. As I feel serving Sabayon only with fruits seems a little "naked" , I made also some almond flakes crumble to sprinkle on top. The combination is to die for, perfect ending to heavy meals or indulging it in the comfort of your home these days...or summer nights...or romantic affairs...

Ingredients for 4 servings:

For the Sabayon 

• 6 egg yolks
• 100 gr. white sugar
• zest from 1 lime
• 4 tbsp lime juice

For the Almond Crumble

• 50 gr. melted butter
• 50 gr. white flour
• 20 gr. almond flakes
• 30 gr. sugar
• 1/4 vanilla powder/extract
• pinch of salt

For serving:

• fresh berries
• pistachio powder

Method:

1. For the Almond Crumble: preheat oven at 200'C. In a bowl combine all the ingredients from the Almond Crumble list with your hands. Line with baking paper a baking tray. Spread the crumble mixture in a thin layer with your fingers and pop it in the oven for 10 min. Take out and leave to cool until ready to assemble the dessert.
2. For the Lime Sabayon: Place a pot with 1/3 of water and bring to boil over medium-low heat. Put the egg yolks and the sugar in a heat proof bowl and place it on top of the pot with boiling water. Make sure the water is not touching the bottom of the bowl and that the eggs are cooking slowly thanks to the steam. Using a whisk, mix the eggs with sugar almost continuously so it will not curdle up. The eggs will start to cook slowly and together with the sugar, a foamy cream they'll become. This process will take around 10 minutes (more or less). If you see the cream is hardening too fast, lower the heat more. Once the cream is foamy and fluffly, add the lime zest and lime juice. Whisk well and set aside.
3. For serving: put 2 full spoons of lime Sabayon on a plate, almond crumble broken into small pieces, fresh berries and a little pistachio powder or crushed pistachios. 

Enjoy!