Time: 30 mins

Serves 3-4

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Sabayon:

5 egg yolks

30 grams sugar

20 grams honey

3 grams salt

8 grams vanilla extract

30 grams cognac

150 grams cream

Orange bitters, to taste

extra virgin olive oil, for serving

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1. Prepare a double boiler.(Simmer a sauce pan with about 1 inch of water.)

2. Mix egg yolks, sugar, honey, salt, and vanilla extract until combined. Make sure bowl fits over sauce pan without touching the simmering water underneath.

3. Cook over double boiler until mixture has thickened. Maintain a simmer, and whisk until egg mixture has lightened in color and doubled in volume. The mixture should hold an “8” shape for a moment. About 6-10 minutes. Be sure to scrap down sides, you don’t want to cook your eggs.

4. Add in cognac and whisk until mixture has thickened again.

5. Once it is thick and ‘ribbony’, place in the fridge and cool down for at least 15 minutes.

6. Whip heavy cream to a soft-medium peak.

7. Fold whipped cream into egg mixture gently. Add a couple dashes of orange bitters to taste.

8. Serve with citrus segments and top with evoo!

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Brown butter pistachio topping:

2 Tbsp unsalted butter

½ cup pistachios, crushed

2 tsp caraway, crushed

2 tsp coriander seeds

1 tsp pink peppercorns, crushed

1 tsp chili flake

1 Tbsp black sesame seeds

2 Tbsp honey

Flake salt

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1. In a small skillet, add butter and melt. Once melted, whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quickly.

2. Add in pistachios, caraway seeds, coriander seeds, pink peppercorns, and chili flake.

3. Toast in butter mix until coated and aromatic. About 2-3 minutes.

4. Add in honey and coat mixture. Finish with flake salt.

*makes more than what you’ll need but save for an ice cream or yogurt topping. Keep in fridge and warm slightly in a pan before using