Sabayon with Kasteel Rouge

Are you ready to impress your guests with a very original dessert? Try this sabayon with fruit beer, like Kasteel Rouge! This creamy, airy classic dessert gets a unique touch thanks to this delicious Belgian beer brewed from Kasteel Donker with tasty Oblacinska cherries. Perfect for a festive evening, or to round off your dinner in style!

Ingredients (4 servings)

6 Columbus egg yolks
4 measures (contents of half an eggshell) sugar
8 measures (contents of half an eggshell) Kasteel Rouge
a few raspberries for decoration
vanilla ice cream

Preparation

Break the eggs and place the yolks in a heavy-bottomed saucepan.
You won’t need the egg whites any more, but you can use them for another recipe, such as meringues, or save them by following our tip.
Keep a shell to measure the remaining ingredients.
Add the sugar and beer to the egg yolks and place the pan over low heat. Whisk vigorously with a figure-of-eight whisk until frothy. Continue whisking vigorously when the mixture begins to bind. If the sabayon boils because the heat is too hot, or if you leave it on the heat without whisking, the eggs will set and you’ll end up with a sort of omelette. If necessary, remove the pan from the heat from time to time to keep the temperature very low. Definitely remove the pan from the heat when the sabayon is thick enough, but keep whisking until it has cooled a little.
Place a scoop of vanilla ice cream in a bowl. Pour the hot sabayon over the top, garnish with raspberries and serve immediately.