I was a making a Greek Honey Cake for a dinner last week and was looking for either a whipped cream or ice cream to serve with it. I decided on a sabayon of sorts, made with mead and pomegranate liqueur. It came out great, and was exactly what I wanted. As a starting point, I broke out my ISI Green Chartreuse Sabayon recipe. As I’ve said before, I know this isn’t a traditional sabayon. I’ve referred to it as a “semi-whipped, cool, non-frozen, alcoholic ice cream base”.
If you decide to make the Greek Honey Cake, I’d omit the walnuts and serve it with salted pistachio brittle instead, and a little pomegranate molasses.
Honey Pomegranate Sabayon
5.5 egg yolks
4.5 oz sugar
5 fl oz mead (I used Carroll’s)
3.5 fl oz Pomegranate Liquer (Palma)
heavy cream as needed
In a medium pot, whisk egg yolks & sugar to combine. Stir in wine and liqueur. Bring to a boil, stirring constantly with a spatula. Add cream to reach 24 oz. Strain through a fine mesh strainer. Chill the base, preferably overnight. Fill the ISI and charge with 2 charges. I’ve tried 1 and it’s still a bit runny. 2 charges is a bit more like whipped cream, but if you whip it and let it slack out a few minutes, it’s close to the consistency I like.
I had more than I needed for the dessert, so I emptied the ISI into a container and put the whipped base in the freezer. It set up light and airy. It’s not quite “ice cream”, but makes a great stand-in.
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