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Vanilla ice-cream, hot cherries and sabayon with Kriek Max


The cherry sauce:
• 200 g of cherry
• 4 tablespoons of cane sugar
• 4 tablespoons of brown rum

The sabayon:
• 4 eggs + 1 egg extra
• 4 egg cups of sugar and 4 egg cups of Kriek Max

The finish:
• 1 l hoeve ice (vanilla)
• 120 g of shortbread





The cherry sauce:
• Remove the stems from the cherries and remove them with the help of a special device. You can also cut the cherries in between and remove the kernel.
• Put the cherries in a pan and pour in the rum. Also add the cane sugar.
• Stir briefly and bring the mixture to a boil over medium heat.
• After about 5 minutes of simmering, the cherry sauce is ready. Remove the pan from the heat.

The sabayon:
• Use 1 egg per person, supplemented with one extra egg. The latter is one 'for the pot', as cooks say.
• Separate the eggs and collect the yolks in a mixing dish. Keep one egg cup (half eggshell) aside.
• Add the egg cups of sugar and the egg cups of cherry beer.
• Beat the cold mixture with a whisk, then place the pan on a low heat.
• Whisk continuously with the whisk until you get a foamy sabayon. Work while knocking from the wrist. (Use a hand mixer if necessary.) Taste regularly.
• As soon as bonding occurs and the whisk leaves its spores in the foamy mixture, the sabayon is ready.

Finishing touch

• Put the shortbread into a mortar or a chopper and crumble them. There may be some larger pieces in between.
• Fill a cup with hot water and place the ice scoop in it.
• Put a few balls of hoeve ice in each glass. Rinse the ice scoop regularly in the hot water.
• Put a few spoonfuls of hot cherry sauce in the glass and then a generous scoop of fresh sabayon.
• Finish with some crumbled shortbread on top or possibly some macadamia nuts and a mint leaf.

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