Apricot and ginger sabayon

1. Combine the sugar, water, and ginger to make a sugar water for the coulis.
2. Remove the peel and stones from the apricots and boil them in the sugar water.
3. Stir the mixture when the apricots are soft and pass through a sieve. Measure 250g of the mixture.
4. Mix together the gin, egg yolks, and coulis to make the sabayon. Beat the mixture over a bain-marie.

Serving suggestions:

• As a component in a dessert with almond and chocolate and other apricot components.
• You could also gratinee the sabayon.
• In combination with flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger.