Star anise & cinnamon sabayon coupe
Autumn in a coupe!
Equipment
- KitchenAid or handmixer
- 4 nice coupes
Ingredients
Sabayon
- 4 egg yolks
- 3 tbsp sugar
- ½ gelatin sheet
- 100 ml cream
- 1 star anise
- 1 cinnamon stick
- 20 ml cinnamon liqueur
Other
- 4 scoops of pistachio ice cream
- 4 small Dutch macaroons (bitterkoekjes)
- 8 speculoos biscuits (Lotus)
- 4 oranges
Instructions
Sabayon
- Put the sheet of gelatin in cold water.
- Put 125ml of water in a sauce pan on low heat and add the cinnamon stick and the star anise. Let it simmer for 20 minutes.
- Meanwhile separate 4 eggs (use only the yolks) and beat the yolks until fluffy.
- Make whipped cream of the cream, using the handmixer or food processor.
- Take the spices out of the water and add 3 tbsp of sugar. Bring it to a boil and then take it off the heat to gradually add it to the fluffy yolks while continuously mixing.
- Put the cinnamon liqueur in the sauce pan and heat it a bit (don't boil) to be able to dissolve the half gelatin sheet in it.
- Then add this to the egg yolks as well while still mixing.
- Keep on mixing until the mixture is cold.
- Now gently fold the whipped cream into the mixture.
- Then put it in the fridge.
Oranges
- Cut the segments of all the oranges out from between the skins. Make sure to end up with only the segments without any skin or peels.
Plating
- Crumble two speculoos biscuits and one macaroon (bitterkoekje) in each of the four coupes. Add one scoop of pistachio ice cream per coupe and the segments of one orange per coupe. Take the sabayon out of the fridge and gently stir it before dividing it over the coupes.