Honey sabayon with pineapple and pomegranate seeds

Name: Honey sabayon with pineapple and pomegranate seeds
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 Egg yolk (size M); 1 egg (size M); 100 g clear honey; 7-10 Tbsp Juice of 1 lime; 2 Baby pineapple; 2 TABLESPOONS Butter; 2-3 TABLESPOONS Sugar; 1/2 Pomegranate; 7-10 Tbsp Chocolate rolls and mint; 1 TABLESPOON Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

3 Egg yolk (size M)
1 egg (size M)
100 g clear honey
7-10 Tbsp Juice of 1 lime
2 Baby pineapple
2 TABLESPOONS Butter
2-3 TABLESPOONS Sugar
1/2 Pomegranate
7-10 Tbsp Chocolate rolls and mint
1 TABLESPOON Icing sugar

Directions

1
Mix the egg yolk, egg and honey in a metal bowl until creamy. Place bowl on a hot water bath (must not boil, but must be kept below boiling point). Add lime juice and beat vigorously with a whisk until the cream becomes thick and frothy and has at least doubled in volume.
2
Place bowl on ice water and continue beating until the sabayon is cold. Cold. Cut off the pineapple green. Peel and slice the pineapple. Remove woody stalk with a round cutter.
3
Heat butter in a large frying pan. Fry the pineapple slices for 2-3 minutes on each side. Sprinkle with sugar and allow to caramelize briefly. Take out and let cool down. Remove the pomegranate seeds from the white parting skins.
4
Arrange pineapple slices with sabayon on plates. Sprinkle with pomegranate seeds and chocolate rolls. Decorate with mint and dust with icing sugar.