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Recipe Name: Apple Cider Sabayon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 5

Ingredients:
1/4 Cup(s) Sugar
4 Egg yolks
1/2 Cup(s) Sparkling apple cider
2 Tablespoon(s) Calvados or regular brandy
1/4 Cup(s) Heavy cream, 1/2 cup
Whipped
Directions:
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 Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe
by: Martha Stewart Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 164.3mg
Sodium: 11.2mg
Potassium: 24.8mg
Carbohydrates: 10.9g
Fiber: 0g
Sugar: 10.1g
Protein: 2.4g


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