Serves
8
4 egg
yolks
150 g
sugar
1/8 l
Ayinger Celebrator
1
pinch ground cinnamon
4
leaves of gelatine soaked in water
For
the melon sauce:
400 g
ripe melon (Honeydew or Galia), cubed
2 cl white wine
2 cl maraschino
Beat
the egg yolks with the sugar, beer and cinnamon over heat in a double boiler
until smooth, put saucepan on a bed of ice and continue beating the mixture
until it has cooled down somewhat.
Drain
gelatine leaves well and dissolve in a small amount of hot water, stir into the
mixture before it has cooled down too much. Distribute mixture between 8
ramekins and put into freezer to set.
Blend
melon cubes, white wine and maraschino into a smooth purée.
Dip
ramekins with frozen sabayon briefly into hot water, loosen contents with a flat
knife and empty onto a dessert plate. Pour melon sauce around the sabayon,
optionally garnish with fresh fruit and serve.