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Ingredientes
- 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
- 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.
- Makes about 3 c. or possibly 5 servings.
- 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% |
