Poires Maxim

Pear Sabayon-Bavarian

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About



  • 1 envelope gelatin
  • 3 tablespoons cold water
  • 6 tablespoons


  1. Soak gelatin in cold water. Put sugar, salt, egg, yolks, and Grand Marnier into top part of a double boiler. Heat and beat with a whisk, or hand mixer, until mixture triples in volume. When it starts to go down, add the soaked gelatin. Beat until gelatin is dissolved and then add Kirsch. Remove from heat, set into ice water, beat, and cool until it starts to set.