Sabayon
...

Ingredients :

• 2 Mini Madeleines
• 0.5 litre of water
• 1 cup powdered sugar
• 30 cl rum
• 1 vanilla pod
• 2 Kletskoppen Dessert
• Dessert-Espuma Sabayon
• Lime zest

Preparation :

1. Place the siphon with Dessert-Espuma Sabayon in a bain-marie at 50°C.
2. Mix half a litre of water with a cup of powdered sugar and 30 cl rum in a saucepan.
3. Add a split vanilla pod and heat the mixture until it almost boils.
4. Let it infuse for about 20 minutes, then remove the vanilla pod.
5. Place the Mini Madeleines in a wide bowl and pour the hot syrup over them.
6. If desired, turn the Mini Madeleines once so the other side of the cakes also absorbs the syrup well.
7. Store the cakes in a jar, covered with the remaining syrup.
8. Place the Mini Madeleines in a glass and dispense the Espuma Sabayon on top.
9. Finish with pieces of Kletskoppen and lime zest.