Ayinger Iced Celebrator Sabayon with Melon Sauce

Serves: Eight


  • 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.


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