Apples Poached With Calvados And Glazed With A Sabayon Sa Recipe

1. 1

   Peel, core and quarter apples.

2. 2

   Poach gently in sugar syrup for approx 10 min.

3. 3

   Remove with perforated spoon and splash with calvados (to taste).

4. 4

   Sabayon sauce:Boil sugar with a little water in a saucepan (116-117C) till a soft ball.

5. 5

   This takes about 20 min.

6. 6

   (If it is overheated and then added to the egg mix all you will get is cream caramel.)

7. 7

   Whisk egg yolks in electric mixer till light and fluffy (2 min).

8. 8

   Once all the sugar is in then whisk on high for 1 minute till the yolks are light again

9. 9

   Prepare tuille paste (8 min):Soften butter, beat in sugar, add in white flour (carefully sieved) in a bowl.

10. 10

    Mix all three together and then add in egg whites a quarter at a time.

11. 11

    Work together for several min till it has formed a smooth mix.

12. 12

    Spread thin circles onto a baking tray coated in silicone paper with either a palette knife or possibly template.

13. 13

    Then transfer to a warm oven to bake for a few min till lightly brown.

14. 14

    Immediately remove from sheet and create required shape by using a mould.

15. 15

    It is very important to do this quickly as it becomes crisp very soon afterwards.

16. 16

    To assemble:Fan out apple quarters by slicing each quarter and arrange on a plate.

17. 17

    Take Sabayon sauce and add in three parts sauce to one part whipped cream.

18. 18

    Add in cream right at the last minute.

19. 19

    Coat apples and glaze either under a warm grill or possibly with a blow torch.

20. 20

    It gives it a lovely taste and a beautiful finish.

21. 21

    Make a perfect ball of blackberry sorbet and place in prepared basket.

22. 22

    Place basket top centre of plate and garnish with mint leaves and optical sugar cane.

* Per serving · 4 servings · Values may vary.