Tia maria sabayon

Yield: 1 servings

Measure Ingredient
300 millilitres Tia Maria
3 Yolks
120 grams Sugar

Boil the Tia Maria and reduce by half.

Whisk the yolks and sugar in to a ribbon stage over a warm bain marie and add the reduction. Nappe over the top of the ice cream and garnish with a coffee bean and the hearts of mint.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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