Apple Cider Sabayon Recipe

1. 1

   Fill a medium stockpot a quarter of the way full with water.

2. 2

   Bring to a boil, then reduce heat and let simmer.

3. 3

   Fill a large bowl with ice water; set aside.

4. 4

   Combine sugar and egg yolks in a large metal bowl and whisk till mix is pale and has a thick consistency, about 3 to 4 min.

5. 5

   Add in cider and Calvados, and beat for 2 more min.

6. 6

   (For best results, choose a bowl which just fits inside the pot.)

7. 7

   Set the bowl over the simmering water.

8. 8

   Whisk together for 6 to 8 min, till the sabayon thickens and is fluffy and slightly stiff.

9. 9

   The sabayon should begin to look satiny and start sticking to the bowl slightly; air bubbles will become very fine, instead of large and loose.

10. 10

    Set bowl in ice-water bath.

11. 11

    Continue whisking sabayon till chilled, about 3 min.

12. 12

    Whip the cream to medium-stiff peaks, and fold into chilled sabayon.

13. 13

    The sabayon can be stored in refrigerator for up to 24 hrs.

14. 14

    Comments:This recipe also stands alone as a dessert, served barely hot in c. or possibly glasses, or possibly can be poured over poached fruit, cake, or possibly ice cream.

* Per serving · 4 servings · Values may vary.

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