APPLE-CIDER SABAYON
Sabayon (called zabaglione in Italy) can be served over cake, ice cream, or fruit. Use this recipe when making our Oven-Roasted Apples with Cider Sabayon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- 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 bowl of an electric mixer fitted with a paddle attachment, and beat until mixture is pale and has a thick consistency, about 2 to 3 minutes. Scrape down sides of bowl with a rubber spatula one time while beating. Add cider and Calvados, and beat for 2 more minutes.
- Transfer the yolk mixture to a large metal bowl, and set over 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. The 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.
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Moib Bashir
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's definitely worth the effort.
Debit Sahi
[email protected]I didn't have any mascarpone cheese, so I used cream cheese instead. It turned out okay, but I think it would have been better with mascarpone.
Hgf Kht
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler desserts in the future.
M Nasir
[email protected]The sabayon was a little runny, but the flavor was still good. I think I would cook it for a bit longer next time.
Hiz Don
[email protected]This sabayon was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of honey next time.
Pit Casaro
[email protected]I'm not usually a fan of sabayon, but this recipe changed my mind. The apple cider gives it a unique and refreshing flavor that I really enjoyed. I'll definitely be making this again.
Hamza Ababinah
[email protected]This is the best sabayon I've ever had! The flavors are perfectly balanced and the texture is smooth and creamy. I will definitely be making this again.
Geo
[email protected]I love the combination of flavors in this sabayon. The apple cider gives it a nice tartness, while the mascarpone cheese and honey add a touch of sweetness and creaminess. It's the perfect dessert for a fall evening.
Raees Baloch
[email protected]This recipe was easy to follow and produced delicious results. The sabayon was smooth and creamy, with a perfect balance of sweetness and acidity. The pears were perfectly poached and retained their shape and texture.
Dinia Makhubela
[email protected]I'm always looking for new and exciting ways to use apple cider, and this sabayon definitely fits the bill. It's a unique and flavorful dessert that's sure to impress your guests.
Mosh Pro
[email protected]This sabayon was a delightful treat! The combination of apple cider, spices, and mascarpone cheese created a rich and flavorful sauce that perfectly complemented the poached pears. I especially appreciated the subtle tartness of the cider, which bala