Sabayon

Ingredients

• 250 ml Whipping Cream
• 250 ml white wine punch
• 1 Vanilla bean
• 7 egg yolks
• 200 g powdered sugar

Instructions

1. 1.

   Whisk the cream and punch with the vanilla bean and scraped seed, then bring to a boil.

2. 2.

   Beat the egg yolks with the powdered sugar in a bowl until creamy. Stir the hot punch-cream into the egg yolk mixture, pour everything back into the pot and whisk over a bain-marie until a creamy sauce forms; do not let it boil.

3. 3.

   Strain the cream through a sieve and allow to cool slightly, stirring occasionally.