PEACH HAEBERLIN PAIRED GREAT WITH ALSACE GEWURZTRAMINER WINE

By dyannucci

PEACH SAYBAYON WITH PISTACHIO ICE REAM

Ingredients

• Sabayon sauce:
• 8 peaches poached in vanilla syrup
• Ice cream pistachio:
2 cups of milk
• 8.8 oz sugar
• 5 egg yolks
• 5.3 oz freshly blanched pistachios
• 2 drops of bitter almond
• 1 bottle of Cremant d’Alsace (Sparkling wine or Champagne may substitute)
• 10.6 oz sugar
• 16 egg yolks
• Creme Chantilly to decorate

Preparation

Step 1

PREPARE THE ICE CREAM:

Step 1
Boil milk and cream binding with half of the sugar.
Step 2
In a bowl, beat the yolks with remaining sugar and pour the
boiling milk.
Step 3
Put on low heat (double boiler) and cook until “jusqu’a la nappe”.

Step 4
Remove from heat and add the freshly blanched pistachios crushed,
and a few drops of bitter almond.

Step 5
Filter through a fine strainer and put the mixture in an
ice cream maker.

Make the Sabayon:
 

Step 1
In a saucepan, beat egg yolks with sugar until the mixture whitens.

Step 2
Add the bottle of cremant d'alsace.
Step 3
Place over low heat in a double boiler and whisk until the batter
thickens.
Step 4
Remove from heat and whisk until cool.

To Plate:
 

Step 1
On a large shallow dish, place a peach as well as two large scoops
of pistachio ice cream.
Step 2
Drizzle with champagne sabayon and decorate with a little
whipped cream.