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 
That looks very delicious. Did you make the vanilla cream from scratch? If so was this done using vanilla essence or vanilla pods?
Michael
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