Gastronomixs

Apricot and ginger sabayon

Creation by Joost van der Wekken, Flinders Café, Groningen, the Netherlands.

Apricot and ginger sabayon

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Ingredients

1

kg

apricots

10

g

ginger

125

ml

water

125

g

sugar

125

ml

gin

175

g

egg yolks

Preparation method

  • Combine the sugar, water, and ginger to make a sugar water for the coulis.
  • Remove the peel and stones from the apricots and boil them in the sugar water.
  • Stir the mixture when the apricots are soft and pass through a sieve. Measure 250g of the mixture.
  • Mix together the gin, egg yolks, and coulis to make the sabayon. Beat the mixture over a bain-marie.

Serving suggestions

  • As a component in a dessert with almond and chocolate and other apricot components.
  • You could also gratinee the sabayon.
  • In combination with flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger.

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