Coffee Sabayon With Vanilla Ice Cream
Ingredients
Ingredients for 8 Servings For the Vanilla Ice Cream
- 1⅔ cups 400 ml Heavy cream
- 1¼ cups 300 ml Milk
- 2 Vanilla beans
- ½ cup 120 g Granulated sugar
- 2 Eggs
- 4 Egg yolks
For the Coffee Sabayon
- 5 Egg yolks
- ¼ cup 120 g Granulated sugar
- ⅔ cup 150 ml Strong coffee
- 2 tbsp Instant coffee powder
- 3 tbsp Rum
- 2 Sheets gelatin
- 1 cup 250 ml Whipped cream
- Mocha beans to garnish
Instructions
- Boil the cream, milk, and the scraped out vanilla pulp with ⅓ cup (70 g) of sugar.
- Beat the eggs, egg yolks, and the rest of the sugar until creamy.
- Slowly pour in the hot milk mixture while stirring, place in a bain-marie, and beat until creamy.
- The mixture should have a thick consistency.
- Sieve and let cool.
- Freeze in an ice cream machine.
- For the sabayon, beat the egg yolks in a metal mixing bowl.
- Boil coffee, half of the rum, sugar, and instant coffee powder and add the egg yolks while stirring constantly.
- Add the gelatin dissolved in the rest of the rum, beat in an ice bath until cold, and fold in the whipped cream.
- Form gnocchi from the ice cream with tablespoons and place 2 each in chilled glass bowls.
- Pour the coffee sabayon over them.
- Garnish with mocha beans before serving.
Notes / Tips / Wine Advice:
You can decorate this sabayon with piped chocolate decorations however you like.
