Crème Brûlée Sabayon

Name: Crème Brûlée Sabayon
Ingredients: 30 g Sugar; White chocolate ice cream; 500 ml PX sherry; 100 g Pasteurized egg white; 100 g Gorgonzola; 1 l Debic crème brûlée; 3 Poached pears

Sabayon based on Debic Crème Brûlée and egg white, served alongside blue cheese, pear, creamy white chocolate ice cream, and PX sherry syrup.

Recipe for 10 people.

With the approaching cold, we are focusing on warm desserts this autumn season. It is precisely the contrasts in desserts that make the end of the dinner exciting. Contrast in structures and textures, but also in temperatures. Debic's products are particularly suitable for serving warm. For example, tiramisu, cheesecake, and crème brûlée. This season it's time for warm tiramisu, bread pudding crème brûlée, crème brûlée sabayon, speculaas cheesecake, and amarena arancini.

Ingredients

30gSugar

White chocolate ice cream

500mlPX sherry

100gPasteurized egg white

100gGorgonzola

1lDebic crème brûlée

3Poached pears

Preparation

Reduce the PX sherry to a syrup, cool, and transfer to a squeeze bottle.
Cut the gorgonzola into cubes.
Heat the Debic Crème Brûlée to 70°C and cool back to 60°C.
Add the egg white and transfer the mixture to a siphon, charge with 2 gas cartridges.
Cool in the refrigerator.
Before serving, warm the siphon in a 65°C bain marie.
Plate a quenelle of ice cream and finish with sliced pear, gorgonzola, and the PX reduction.
Dispense the sabayon into glasses, sprinkle with some sugar, and caramelize.