| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 5 | servings | ||
INGREDIENTS
| 1/4 | c | Sugar |
| 4 | lg | Egg yolks |
| 1/2 | c | Sparkling apple cider |
| 2 | tb | Calvados or regular brandy |
| 1/4 | c | Heavy cream; (1/2 cup whipped) |
INSTRUCTIONS
Fill a medium stockpot a quarter of the way full with water. Bring to a boil, then reduce heat and let simmer. Fill a large bowl with ice water; set aside. Combine sugar and egg yolks in a large metal bowl and whisk until mixture is pale and has a thick consistency, about 3 to 4 minutes. Add cider and Calvados, and beat for 2 more minutes. (For best results, choose a bowl that just fits inside the pot.) Set the bowl over the simmering water. Whisk together for 6 to 8 minutes, until the sabayon thickens and is fluffy and slightly stiff. 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. Set bowl in ice-water bath. Continue whisking sabayon until chilled, about 3 minutes. Whip the cream to medium-stiff peaks, and fold into chilled sabayon. The sabayon can be stored in refrigerator for up to 24 hours. Makes about 3 cups or 5 servings. Comments: This recipe also stands alone as a dessert, served barely warm in cups or glasses, or can be poured over poached fruit, cake, or ice cream. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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