Marinated Peaches With Campari Sabayon
Ingredients
- 3 –4 Peaches
- Confectioner’s sugar
- 4 tsp 2 cl Grappa
- Splash of grenadine
- Juice of ¼ lemon
- Mint cut into fine strips
- Mint Leaves to garnish
For the Campari Sabayon
- 4 Egg yolks
- ¼ cup 50 g Sugar
- 1 Sheet gelatin
- Zest of 1 orange
- ¼ cup 6 cl Campari
- 3 tbsp 4 cl Orange juice
- 1 tbsp Whipped cream
- Confectioner’s sugar
Instructions
- Cut the peaches into thin slices and marinate in grappa grenadine, lemon juice, mint strips, and confectioner’s sugar.
- Arrange in a rosette on a plate.
- For the Campari sabayon cream the egg yolks with sugar and beat in a double boiler until the mixture binds together and forms a solid, airy foam.
- Add cold water to the gelatin, remove excess, and dissolve gelatin in the foam.
- Continue mixing the foam in a cold water bath.
- Season with orange zest, Campari, and orange juice.
- Sweeten the whipped cream slightly with confectioner’s sugar and fold into the Campari foam before serving.
- Serve the Campari sabayon over the peaches and garnish with mint leaves.
Notes & Wine Advice
Garnish Recommendation: Bellini sorbet