Looking for a new frozen dessert, we added dried cherries and toasted almonds to a sabayon and popped it in the freezer.
The result was delicious and has become a favorite at Stars.
Cover the sour cherries with the hot water and soak them for 15 minutes. Drain them and set them aside.
Place the egg yolks in a stainless steel bowl. Add the sugar and salt and whisk until incorporated. Stir in the amaretto, orange juice, and cassis.
Fill another bowl one quarter full of ice water and set aside.
Place the first bowl over a pot of simmering water and cook the mixture, whisking vigorously, for about 5 minutes, until thick.
Cool the egg mixture over the ice bath, whisking constantly.
Place the cream in the bowl of an electric mixer. With the whisk attachment, whip the cream on high speed until soft peaks form. Fold the cream, the cherries, and the almonds into the egg mixture. Freeze the mousse overnight. Serve in bowls with a dollop of chantilly cream.
© 1993 Emily Luchetti. All rights reserved.