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Ingredientes

Cost per serving $0.43 view details
  • 1/4 c. Sugar
  • 4 lrg Egg yolks
  • 1/2 c. Sparkling apple cider
  • 2 Tbsp. Calvados or possibly regular brandy
  • 1/4 c. Heavy cream (1/2 c. whipped)

Direcciones

  1. 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 till mix is pale and has a thick consistency, about 3 to 4 min. Add in cider and Calvados, and beat for 2 more min. (For best results, choose a bowl which just fits inside the pot.) Set the bowl over the simmering water. Whisk together for 6 to 8 min, till 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 till chilled, about 3 min. Whip the cream to medium-stiff peaks, and fold into chilled sabayon. The sabayon can be stored in refrigerator for up to 24 hrs.
  2. Makes about 3 c. or possibly 5 servings.
  3. 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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 35g
Recipe makes 5 servings
Calories 115  
Calories from Fat 52 45%
Total Fat 5.83g 7%
Saturated Fat 2.68g 11%
Trans Fat 0.0g  
Cholesterol 176mg 59%
Sodium 9mg 0%
Potassium 20mg 1%
Total Carbs 10.65g 3%
Dietary Fiber 0.0g 0%
Sugars 10.07g 7%
Protein 2.28g 4%
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