Yield: 1 Litre
4 egg yolks
1 vanilla pod scraped
60 ml sugar
50 ml Mission Hill Family Estate Late Harvest Vidal
1 gélatine leaf
200 ml whipping cream, whipped
Method: Soak gélatine leaf in cold water. Add yolks, vanilla, sugar and Vidal in a stainless steel bowl and over a bain marie whip up sabayon. Once made remove from heat and squeeze out gélatine leaf. Add gelatine leaf to sabayon. Whisk the sabayon until cooled to room temperature. Refrigerate sabayon until cold and then fold in whipped cream. Serve with berries, cake, pies, sliced fruit or Rhubarb Compote.
Recipe by: The Culinary Team
at Mission Hill Family Estate
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© Copyright 2006 Mission Hill Family Estate
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