Apple Cider Sabayon Recipes

APPLE CIDER SABAYON

Steps:

• Over a water bath whisk the yolks, sugar and cider until thickened and ribbons form. Whisk the cream and the vanilla separately until soft peaks form. When the yolks cool fold in the cream.

APPLE-CIDER SABAYON

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.

HOMEMADE APPLE CIDER

Steps:

• Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
• Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.

FLOURLESS CHOCOLATE CAKE WITH APPLE CIDER SABAYON

Steps:

• Cake: Melt chocolate over a water bath. Dissolve the sugar in one cup of water. Add vanilla and bring to a simmer. Bring off the heat and let cool slightly. Add syrup to chocolate whisking to combine. Continue whisking and add the eggs and egg yolks one at a time. Add the salt. Add butter a little at a time. Bake at 350 in a water bath for 30-40 minutes, or until the surface starts to crack (subtle cracks only!). Let cool at room temperature and then chill in the fridge until set. Tips: the water bath should be about half way up the container you bake the cake in. I would bake the cake in something long and narrow. If you have a terrine that would be great. I don't so I used the smallest loaf pan I could. The cake comes out as a compact and heavy loaf sized cake (it doesn't actually rise at all). Then you can cut it into narrow/thin slabs to serve. It's very intense so really small portions is appropriate. Sabayon: Over a water bath whisk the yolks, sugar and cider until thickened and ribbons form. Whisk the cream and the vanilla separately until soft peaks form. When the yolks cool fold in the cream. Serving ideas: I served it with a Sabayon and garnished with a couple of cape gooseberries. You could also serve with a dollop of creme fraiche or even a fruit coulis. Yummy!

OVEN-ROASTED APPLES WITH CIDER SABAYON

Steps:

• Heat the oven to 250 degrees. Place the cut apples, 1 tablespoon sugar, maple syrup, orange zest, lemon zest, lemon juice, bay leaves, vanilla bean, cinnamon, mace, nutmeg, and star anise in a medium mixing bowl. Toss the mixture well to combine.
• Melt the remaining 1/3 cup sugar in a 12-inch cast-iron skillet over medium-high heat until the sugar has caramelized, about 4 minutes. If the sugar starts to brown unevenly, stir occasionally with a wooden spoon. Add the butter, and cook until melted.
• Reduce the heat to medium. Carefully place the apple halves, cut side down, into the skillet, and pour the rest of the ingredients from the mixing bowl over the apples. Cook for 4 to 6 minutes, until the apples begin to caramelize and the sauce starts to thicken slightly. Transfer the skillet to the oven, and bake for about 40 minutes. Remove the skillet from the oven and, using a spatula or tongs, carefully turn the apples over. Bake 20 minutes more, until the apples are very tender. Serve immediately with the Apple-Cider Sabayon.