I am finally back in my apartment for a full weekend. Lots of cooking is in order. Today’s recipe is an adaption from Raymond Blanc. I have added a top notch caribbean rum instead of a sweet dessert wine. The recipe is long and complicated needing at least a day of preparation.
Prepare the Sabayon: Whisk the the eight egg yolks with the sugar and rum. Heat the egg mixture to 80 degrees Celsius. Cool immediately over ice. Add some lemon juice and a pinch of cayenne pepper. Pour in lightly whipped cream and coffee (4 nespresso capsules reduced)
Prepare: candied walnuts; candied pecans; creme anglaise; and caramel sauce. The preparation of these condiments took a few hours in itself.
Remove the frozen sabayon from the tin, and plate with nuts, caramel and vanilla cream.
Tasting notes: Out of this world. Try different alcoholic bases.
EconEats 