Iced Celebrator Sabayon with Melon Sauce

Serves eight

4 egg yolks
150 g (5 oz.) sugar
1/8 l (4 oz.) Ayinger Celebrator doppelbock
1 pinch ground cinnamon
4 leaves of gelatin (gelatine) soaked in water

For the melon sauce:
400 g (1 lb.) ripe melon (Honeydew or Galia), cubed
2 cl (7 oz.) white wine
2 cl (7 oz.) Maraschino liquer

Beat the egg yolks with the sugar, beer and cinnamon over heat in a double boiler until smooth, put saucepan on a bed of ice and continue beating the mixture until it has cooled down somewhat.
Drain gelatine leaves well and dissolve in a small amount of hot water, stir into the egg, sugar, and beer mixture before it has cooled down too much. Distribute mixture between 8 ramekins and put into freezer to set.
Blend melon cubes, white wine and maraschino into a smooth purée.
Dip ramekins with frozen sabayon briefly into hot water, loosen contents with a flat knife and empty onto a dessert plate. Pour melon sauce around the sabayon, optionally garnish with fresh fruit and serve.