Honey Peach Sabayon recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›71Above›Honey Peach Sabayon Recipe

Honey Peach Sabayon Recipe

Inspired by 71Above
Time1h
Serves4

Caramelized Peach, Honeycomb, Pistachio, Pine Nut, Moscato Wine, Ricotta Ice Cream

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Ingredients

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Fruit and Nuts

Sabayon

Ice Cream

Method

Preparing the Peaches

  1. 1

    Caramelize the Peaches

    Slice the peaches in half and remove the pits. In a skillet, melt a bit of butter over medium heat, add the peach halves, and sprinkle with sugar. Cook until golden and caramelized, about 5-7 minutes. Set aside.

Making the Sabayon

  1. 2

    Prepare the Sabayon

    In a heatproof bowl, whisk together egg yolks, Moscato wine, and honey. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture is thick and foamy, about 10 minutes. Remove from heat and let cool slightly.

Making the Ricotta Ice Cream

  1. 3

    Prepare the Ice Cream

    In a bowl, blend ricotta cheese, sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the ricotta mixture. Freeze for at least 4 hours or until firm.

Assembly

  1. 4

    Assembling the Dish

    On a plate, place a caramelized peach half, drizzle with warm sabayon, add a scoop of ricotta ice cream, and garnish with chopped pistachios, toasted pine nuts, and pieces of honeycomb.

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