Marinated Peaches With Campari Sabayon

Cut the peaches into thin slices and marinate in grappa grenadine, lemon juice, mint strips, and confectioner’s sugar.
Arrange in a rosette on a plate.
For the Campari sabayon cream the egg yolks with sugar and beat in a double boiler until the mixture binds together and forms a solid, airy foam.
Add cold water to the gelatin, remove excess, and dissolve gelatin in the foam.
Continue mixing the foam in a cold water bath.
Season with orange zest, Campari, and orange juice.
Sweeten the whipped cream slightly with confectioner’s sugar and fold into the Campari foam before serving.
Serve the Campari sabayon over the peaches and garnish with mint leaves.

Ingredients