INGREDIENTS

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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