Cognac honey yoghurt

Grate 1 tsp of the orange orange peel.

Bring a large pot of water to the boil.

Split the eggs.

Use a mixer to whisk the egg yolks with the honey and the orange zest thick, frothy and pale yellow in a heat-resistant bowl (which can 'hang' in the pan).

Turn down the heat and hang the bowl in the pan, without the bottom of the bowl touching the boiling water.

Pour the cognac with stirring into the egg yolk honey mixture and keep stirring until after 10-15 min.

The mixture is bound.

Serve the warm sabayon directly in 4 large glasses..