Rum pot sorbet with zabaglione cream

Name: Rum pot sorbet with zabaglione cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp For the sorbet (10 portions):; 1 jar (425 g) Rum pot; 1 piece(s) Bowl from; 1/2 Organic Lemon; 1 glass (720 ml) Cherries; 7-10 Tbsp For the zabaglione cream :; 1 Vanilla pod; 80 g Sugar; 3 fresh egg yolks (Gr. M); 100 ml dry white wine; 100 g Whipped cream

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp For the sorbet (10 portions):
1 jar (425 g) Rum pot
1 piece(s) Bowl from
1/2 Organic Lemon
1 glass (720 ml) Cherries
7-10 Tbsp For the zabaglione cream :
1 Vanilla pod
80 g Sugar
3 fresh egg yolks (Gr. M)
100 ml dry white wine
100 g Whipped cream

Directions

1
The day before for the sorbet, warm the rum pot and lemon peel slightly so that the flavours combine. Drain the cherries while collecting the juice. Remove the lemon peel from the rum pot. Purée the rum casserole, cherries and approx. 5 tbsp. cherry juice.
2
Pour into an empty clean ice container (approx. 1 l capacity). Cover and freeze for about 6 hours, stirring with a fork about every 2 hours.
3
The next day, cut the vanilla pod lengthwise for the zabaglione and scrape out the pulp. Mix with sugar, egg yolk and wine in a metal bowl. In a hot water bath (water must not boil!) whisk for 10-12 minutes to a white, airy cream. Then stir cold in a cold water bath.
4
Shortly before serving, whip cream until stiff and fold into the zabaglione. Cut off the sorbet balls (refreeze the rest) and arrange on plates with the zabaglione cream.