Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1/4 Tasse | sugar |
4 gross | egg yolks |
1/2 Tasse | Sparkling apple cider |
2 Esslöffel | Calvados or regular brandy |
1/4 Tasse | Heavy cream; (1/2 cup whipped) |
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
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy. Com
|
|
Anmerkungen zum Rezept:
keine |