Oude kriek sabayon (Belgian cherry beer sabayon)

For ➍
5 egg yolks*
3 tbs granulated sugar
5 egg cups (15-20 cl) unsweetened Oude Kriek (cherry) beer**
4 scoops vanilla ice cream (or cherry ice cream)***
cherries***

Beat the egg yolks and sugar with a mixer in a large glass bowl or pan**** for 5 until pale and creamy.
Put the bowl with the yolk mixture into a pan of hot water on low heat.
Pour the kriek into the yolk mixture. Whisk the mixture until it is thick, foamy, and tripled in volume. This will take about 10 m.

Serve warm, tepid or cold with a scoop of vanilla ice cream, or on a little bed of fresh or canned cherries.

*Always use 1 egg yolk more than persons served.
**Use ½ egg shell to measure.
***Optional.
****Use a large bowl: the volume will double or triple when foamed.
Read more recipes with Belgian kriek (cherry) beer: rabbit with beer, kriek sorbet. Try another Flemish sweet-sour recipe with cherries: meat patties with cherries.