Photo by Paul Foster

Sabayon and vanilla ice cream with fresh berries SERVES SIX • 1 whole egg • 5 egg yolks • 2 tablespoons sugar • ½ cup dessert wine (we chose late harvest Elderton Golden Semillon) • 1 quart premium quality ice cream • fresh berries

For each serving, spoon one-half cup of ice cream onto a piece of wax paper, form into a ball and place in the freezer. Over a double boiler (or a mixing bowl held over a saucepan of boiling water), whisk the egg, yolks and sugar until pale yellow and nearly doubled in volume. Add wine and continue beating until thick. Remove from heat.

TO SERVE:
Place an ice cream ball in a glass or bowl, spoon sabayon over the top and add berries. Garnish with mint leaves.