Specialty Beer Importers Since 1978 - Merchant du Vin

Iced Celebrator Sabayon with Melon Sauce

Serves eight

4 egg yolks
150 g (5 oz.) sugar
1/8 l (4 oz.) Ayinger Celebrator doppelbock
1 pinch ground cinnamon
4 leaves of gelatin (gelatine) soaked in water

For the melon sauce:
400 g (1 lb.) ripe melon (Honeydew or Galia), cubed
2 cl (7 oz.) white wine
2 cl (7 oz.) Maraschino liquer

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 egg, sugar, and beer 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.

More Information

Contact Us

Merchant du Vin Corporation
119 1st Ave. So.
Seattle, WA 98104

Phone: (253) 656-0320
Fax: (206) 402-4792


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