Currant Sorbet with Prosecco Sabayon

Heat the sugar with 300 ml of water in a saucepan, stirring until the crystals are dissolved, then bring the syrup to a boil and simmer on low heat for 5 min. Remove from the heat, cool and refrigerate.

Rinse the currants and drain in a sieve. Strip the berries from the panicles, blend in a hand blender and pass through a sieve to remove the seeds. Stir puree with the sugar syrup and chill thoroughly in the refrigerator.

Pour sorbet mixture into ice cream maker and freeze, then pour into chilled baking dish and place in freezer for about 30-40 min to firm up a tiny bit.

In the meantime, mix the egg yolks, egg and powdered sugar in a baking bowl or saucepan (preferably in a snow kettle with a curved bottom) and whisk over a hot bain-marie with a mixer or whisk until thick and creamy. Then gradually add the Prosecco while continuing to whisk.

Fill the sorbet with an ice cream scoop into wide, not too deep glasses, pour the sabayon around each scoop and bring to the table on the spot.

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