Sabayon of star anise and cinnamon

Name: Sabayon of star anise and cinnamon
Ingredients: 200 g Whipped cream; 450 g Egg yolk; 250 g Water; 1 cinnamon liqueur; 150 g Sugar; 3 Cinnamon sticks; 350 g Sugar; 2 Cinnamon; peeled stewed pears; Star anise; 5 g leaf gelatin; 1 White wine; 2 Star anise; 4 Water

A classic sabayon, but with delicious autumn flavors.

Ingredients

200gWhipped cream

450gEgg yolk

250gWater

1cinnamon liqueur

3Cinnamon sticks

350gSugar

Star anise

5gleaf gelatin

150gSugar

2Cinnamon

peeled stewed pears

1White wine

2Star anise

4Water

Preparation

Soak the gelatin in cold water.
Let the water with the star anise and cinnamon infuse for at least 20 minutes over low heat.
Strain out the star anise and cinnamon and add the sugar. Heat to 120°C.
Whisk the egg yolk until light and pour the above mixture in while stirring.
Dissolve the soaked gelatin in a little warm cinnamon liqueur and add this to the egg yolk mixture. Whisk until cold.
Carefully fold in the whipped cream and chill in the refrigerator.

Put the water, white wine, sugar, star anise, and cinnamon together in a small pan and bring to just below boiling.
Add the stewed pears and poach over low heat.
Place the stewed pear on the plate.
Spoon the sabayon in the center of the plate.
Serve with a few blackberries and figs, and finally add a quenelle of salted caramel ice cream (41640960) or amaretto ice cream (41600482).