Spice sabayon with mango skewer

Name: Spice sabayon with mango skewer
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small ripe mango; 4 Physalis (Cape gooseberries); 3 egg yolk + 1 egg (size M); 125 g Sugar; 7-10 Tbsp Cinnamon; 7-10 Tbsp ground cardamom; 100 ml dry white wine; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Mint; 7-10 Tbsp Metal or wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small ripe mango
4 Physalis (Cape gooseberries)
3 egg yolk + 1 egg (size M)
125 g Sugar
7-10 Tbsp Cinnamon
7-10 Tbsp ground cardamom
100 ml dry white wine
2 TABLESPOONS Lemon juice
7-10 Tbsp Mint
7-10 Tbsp Metal or wooden skewers

Directions

1
Peel the mango, cut the flesh off the stone and dice. Put mango cubes and physalis alternately on skewers
2
Place the egg yolk, egg, sugar, 1/2 teaspoon cinnamon and 1 pinch of cardamom in a metal bowl. Whisk in a hot water bath with the whisk of the hand mixer until thick and creamy. Add wine and lemon juice to the cream and continue beating until the zabaglione is frothy
3
Place the bowl in a cold water bath (preferably with ice cubes). Beat the zabaglione cold and pour into 4 glasses. Dust stars from cinnamon using a stencil. Decorate with skewers and mint