This cherry sabayon is a fluffy sweet sauce that's amazing in combination with desserts like chocolate cake or all kinds of ice cream flavours.
The main thing:
Made by Véronique
Published at 2019-11-30, this recipe is for 6 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 11-02-2021
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Crush the cardamon pods and add them along with the cinnamon stick, cloves, red port and cherry juice to the small pan.
Heat for a few minutes on low heat and then turn off the heat, let it cool off completely so the flavours can enhance. Pour it through a sieve and remove the spices.
Create a bain marie, you can use the same small pan. This means you'll add a layer of water to a pan and place a bowl on top. The sauce inside of the will be heated by the steam of the water.
Add cherry juice mixture to the bowl along with egg yolks and use a whisk to stir them. Keep on stirring to prevent the eggs from cooking and creating lumps. Don't let the sauce become too hot, otherwise there will be lumps.
You'll notice the sauce will at one point thicken very fast, so make sure the sauce stays fluffy and won't be too thick. Serve e.g. with some lovely mini chocolate bundt cakes, enjoy!