Apple Cider Sabayon Recipe

• 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)

1. Fill a medium stockpot a quarter of the way full with water.
2. Bring to a boil, then reduce heat and let simmer.
3. Fill a large bowl with ice water; set aside.
4. 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.
5. Add in cider and Calvados, and beat for 2 more min.
6. (For best results, choose a bowl which just fits inside the pot.)
7. Set the bowl over the simmering water.
8. Whisk together for 6 to 8 min, till the sabayon thickens and is fluffy and slightly stiff.
9. 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.
10. Set bowl in ice-water bath.
11. Continue whisking sabayon till chilled, about 3 min.
12. Whip the cream to medium-stiff peaks, and fold into chilled sabayon.
13. The sabayon can be stored in refrigerator for up to 24 hrs.
14. Makes about 3 c. or possibly 5 servings.
15. 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.

sugar, egg yolks, sparkling apple cider, calvados, heavy cream

Taken from cookeatshare.com/recipes/apple-cider-sabayon-66586 (may not work)