- 1 bottle of port wine (750ml) - 1/2 liter of water - 500 gm Sugar - 1 kg Cassis Puree - Fresh Cherries -
Reduce Port wine. A foam will rise when ready - Add
water, sugar and cassis puree and bring to a boil -
Before service, bring some of the jubilee to a boil and add the pitted cherries for tha same day only PISTACHIO ICE CREAM - 3
qt Milk - 2 qt Half
& Half - 200 gmLight
Corn Syrup - 350 gm Sugar - 20 gm Agar Powder - 2 small cans (800 gm) Condensed Milk - 300 gm Pistachio Paste - Bring Milk and Half & Half to a boil - Add the corn syrup and the mix sugar / Agar - Right after add the pistachio paste
- Whisk constantly while bringing back to the boil - Remove from flame and add the condensed milk - Keep on ice until almost cooled CHAMPAGNE SABAYON - 12Yolks
+ 1 Whole egg - 200
gm Sugar - 1 Bottle of Champagne - 650 gm Heavy Cream (whipped)
* option instead of 650 gm of
heavy cream it is: - 400
gm Half & half - 250
gm Heavy cream - In a stainless steel pot bring thefirst
4 ingredients to a boil, constantly whisking - When
ready dispense this mix in a stainlss steel bowl over ice and let cool completely - Just before serving, add the whipped cream by gently folding it in Other option: The sabayon can be used through a whip cream syphon. In that case
the cream shouldn't be whipped and use in a lesser amount (see option* under recipe) | 
