ClemenGold in spicy syrup and sabayon
Specially developed by Food Editor Herman Lensing, SARIE & SARIE KOS
Ingredients – Syrup & fruit
- 200 g (250ml) sugar
- 500 ml water
- 2 cinnamon sticks
- 4 star aniseed
- 3 black peppercorns
- 5 ml vanilla essence
- 8 ClemenGold mandarins – peeled
Ingredients – Sabayon
- 4 egg yolks
- 125 ml Muscat wine
- 50 g castor sugar
- 100 g biscuit crumbs of your choice
Bring the sugar, water and spices to the boil in a middle-sized pot.
Place ClemenGold in the warm sugar syrup – lower the heat and simmer until the fruit is soft, but before they disintegrate.
Leave to cool in syrup.
Bring water to the boil in a pot upon which a glass bowl fits snugly – the bottom should not touch the water.
Add the egg yolks, Muscat wine and castor sugar to the glass bowl.
Place on the pot and lower the heat.
Use an electrical mixer and mix for 5 minutes at high speed until the mixture is light and foamy.
Remove from pot and keep on mixing until the mixture has cooled.
Serve the ClemenGold fruit with syrup and sabayon and sprinkle with biscuit crumbs.