Pineapple-Dark Rum Granita with Ginger Beer Sabayon and Raspberries


Preparation info

  • Serves


    • Difficulty


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

It’s difficult for me to write a dessert menu without using some variation of a sabayon. Rich and luscious without being heavy, sabayons are one of the finest of all dessert sauces. They can accompany cake, form an integral part of a dessert such as a trifle, or be a crucial component of a dessert, as here. The flavor possibilities are endless. Sparkling wine, dessert wines, or liqueurs such as Grand Marnier, Amaretto, or Frangelico can all be used as the liquid. If using a liqueur, combine