Michel Roux's: Coffee Sabayon

Serves 4

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This sabayon is really a dessert in itself, but it also makes a tempting sauce to serve with fresh orange segments, poached pears (drained of their syrup) or lacy orange tuiles. The cinnamon adds a spicy note and enhances the aroma of the coffee.

1 tablespoon instant coffee

60ml/2fl oz cold water

4 egg yolks

50g/2oz caster sugar

1/2 teaspoon ground cinnamon

Half-fill a saucepan that is large enough to hold a a heatproof glass bowl with warm water. Place the saucepan over a low heat. Put the coffee and cold water in the bowl and whisk with a balloon whisk to dissolve. Lightly whip in egg yolks, sugar and cinnamon.

Set bowl in saucepan and whisk, without stopping, for 10 to 12 minutes. The water must not exceed 90C/195F, or the sabayon will coagulate; the sabayon must not go above 65C/115F.

It will thicken and increase dramatically in volume as air is incorporated. The sabayon is ready when it is light, fluffy, shiny and thick enough to leave a dense ribbon when the whisk is lifted. Serve the sabayon in glasses as soon as it is ready.