Candied cherries with sabayon

CARAMELIZED CHERRIES with ZABAGLIONE 20596 INGREDIENTS for 4 PEOPLE 500 g cherries, 20 sugar cubes, the juice of 1/2 lemon.

For the zabaglione: 4 egg yolks, 100 g powdered sugar, 10 cl of Kirsch, 10 cl of Orgeat syrup.

Wash the cherries under cold running water, drain, then remove the core with the help of a sharp knife.

Pour the sugar cubes in a saucepan and let it dissolve with lemon juice.

When you've got a caramel liquid well and not too dark, remove from heat.

Take the cherries and stir with a wooden spoon.

Put on the fire to flame and cook for about 10 minutes.

Then remove from heat and let cool.

Meanwhile, with an electric mixer beat the egg yolks with the sugar in a large bowl until mixture is fluffy and light.

Stir liqueur and Orgeat syrup.

Cook the cream in a double boiler sweet focus and continue to mix the preparation with a whip in hand.

Pour the caramelized cherry in individual bowls and pour over the prepared eggnog.

Serve.