Sabayon en Hippenmasse

To make the sabayon: Place the egg yolks, eggs, sugar, and lemon juice in a medium bowl. Place the bowl over a pan of barely simmering water. Add 3/4 cup of the white wine in a steady stream, whisking the mixture until it is very thick and pale yellow. Set aside.

Place the gelatin, rum, and remaining 2 tablespoons white wine in a cup and let sit until the gelatin has softened. Place the cup holding the gelatin in a small saucepan set over low heat to dissolve the gelatin. Place the egg mixture over a pan of ice water, then whisk until cool. Stir the melted gelatin into the sabayon.

Place the cream in a deep bowl and whip until the cream holds soft peaks. Fold the whipped cream into the sabayon. Divide the mixture evenly between six 8-ounce plastic cups or custard cups and transfer the cups to the freezer.

To make the Hippenmasse: Place the confectioner’s sugar and the egg whites in a medium bowl, stirring to combine. Add the vanilla and the flour, mixing until fully incorporated. Add the melted butter gradually without overmixing the batter. Remove one fourth of the batter to a separate bowl and add the cocoa powder. Transfer a large amount of the batter to a parchment paper pastry cone with a small snipped tip, or a pastry bag fitted with a small round writing tip. Line a baking sheet with a sheet of waxed paper or parchment paper. Pipe a row of matchstick-sized vertical lines out of the dough until the row is approximately 10 inches long. Keep the lines as perfectly matched and aligned as possible. Transfer the chocolate dough to another snipped parchment paper cone or another pastry bag fitted with a small round writing tip. Pipe the chocolate dough in 2 lines across the row of parallel lines, near the tops and bottoms of the lines, creating a picket fence effect. Repeat the process to make 6 fences. Make 6 small grape-leaf designs with remaining vanilla batter; draw leaf veins on them with chocolate batter.

Preheat the oven to 425 F. Bake the cookies for 3 to 4 minutes, checking frequently to prevent them from burning. Working quickly, remove the cookie fences one at a time from the baking sheet and wrap each carefully around a rolling pin to form a round cookie fence. Let cool until set; slip off the rolling pin. Set the fences aside. Set the leaves aside.

To make the sauce: Combine the red wine, granulated sugar, lemon zest, cinnamon stick, and clove in a medium saucepan and bring to a boil over medium heat. Simmer for 10 minutes. Dissolve the cornstarch in the water and add, whisking constantly, to the hot wine sauce. Remove from heat and set aside. Stir the candied orange peel and almonds into the sauce just prior to serving.

To assemble the dessert: melt the white chocolate in the top of a double boiler over barely simmering water, stirring until smooth. Let cool slightly, then transfer the chocolate to a parchment paper cone with a small snipped tip. Using the mold or cookie cutter of your choice as a stencil (Chef Friedrich uses a grape-leaf form), center the mold or cutter on a plate and trace the outline with a thin line of chocolate. Let set. Repeat for all 6 plates. Fill in the white chocolate outlines with the red wine sauce.

Remove the frozen sabayon from the freezer and dip the bottom of each cup in a hot water bath momentarily to soften. Invert each cup, loosening the sabayon with a thin spatula or sharp knife. When the sabayon comes out, place each one, bottom-side up, in the center of a sauce outline. Fit a cookie fence over each sabayon. Garnish the top of each desert with champagne grapes and a cookie leaf.