- 1/8 l (4 oz.) Ayinger Celebrator doppelbock
- 4 egg yolks
- 150 g (5 oz.) sugar
- 1 pinch ground cinnamon
- 4 leaves of gelatin (gelatine) soaked in water
For the melon sauce:
- 400 g (1 lb.) ripe melon (Honeydew or Galia), cubed
- 2 cl (7 oz.) white wine
- 2 cl (7 oz.) Maraschino liquer
Beat the egg yolks with the sugar, beer and cinnamon over heat in a double boiler until smooth, put saucepan on a bed of ice and continue beating the mixture until it has cooled down somewhat.
Drain gelatine leaves well and dissolve in a small amount of hot water, stir into the egg, sugar, and beer mixture before it has cooled down too much. Distribute mixture between 8 ramekins and put into freezer to set.
Blend melon cubes, white wine and maraschino into a smooth purée.
Dip ramekins with frozen sabayon briefly into hot water, loosen contents with a flat knife and empty onto a dessert plate. Pour melon sauce around the sabayon, optionally garnish with fresh fruit and serve.