- about 100 ml cherry juice – if the juice is unsweetened you can add some sugar or honey to taste
- 50 ml red port
- 4 cloves
- 4 cardamon pods
- 1 cinnamon stick
- 4 egg yolks
Kitchen equipment needed
- small pan with a bowl that fits on top (bain-marie)
- small sieve
Preparation — 10 minutes
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.
Finishing the cherry sabayon — 10 minutes
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!