John Myers
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Red Vineyard Peach Sorbet with Almond Biscuit and Sabayon
The perfect red vineyard peach sorbet with almond biscuit and sabayon recipe with a picture and simple step-by-step instructions.
Vineyard peach sorbet
- 400 g Vineyard peaches
- 250 g Sugar
- 250 ml Water
- 250 ml Red wine
- 1 piece Lemon
Zabaione foam
- 4 piece Egg yolk
- 5 tbsp Sugar
- 12 tbsp Madeira wine
- 2 tbsp Rum
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.
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