Red Vineyard Peach Sorbet with Almond Biscuit and Sabayon

Sorbet

• Drain the vineyard peaches, then puree them with a magic wand or blender.

• Make a syrup from sugar and water: Boil both until the sugar is completely dissolved.

• Add the red wine, the sugar syrup and the lemon juice to the peach mixture. Put everything in the ice cream maker and let freeze for an hour. Important: All ingredients should be refrigerated before preparation.

Zabaione foam

• For the zabaione foam, stir the egg yolks and sugar until foamy, then add the Madeira. Beat vigorously and whip into a thick cream in a water bath over low heat.

• Remove from the stove, then add the rum or brandy. Always hit an 8 with the whisk so that there is a lot of air in the mass. The cream must not boil. Serve the foam with the sorbet.