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Recipe Name: Apples Poached With Calvados And Glazed With A Sabayon Sa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Sized apple, per portion
Sugar syrup, half part
sugar 1
part wine and a
touch of lemon
1 Ounce(s) Calvados
1 Pound(s) Sugar
1/2 Pint(s) Egg yolk
Tuille Paste
8 Ounce(s) Caster sugar
4 Ounce(s) Butter
7 Ounce(s) Egg whites
8 Ounce(s) Flour
1/4 Pint(s) Whipping or double cream
Ready prepared blackberry
Peel, core and quarter apples. Poach gently in sugar syrup for approx
10 minutes. Remove with perforated spoon and splash with calvados (to
taste). Sabayon sauce: Boil sugar with a little water in a saucepan
(116-117C) until a soft ball. This takes about 20 minutes. (If it is
overheated and then added to the egg mixture all you will get is cream
caramel.) Whisk egg yolks in electric mixer until light and fluffy (2
minutes). Once all the sugar is in then whisk on high for 1 minute
until the yolks are light again Prepare tuille paste (8 minutes):
Soften butter, beat in sugar, add white flour (carefully sieved) in a
bowl. Mix all three together and then add egg whites a quarter at a
time. Work together for several minutes until it has formed a smooth
mixture. Spread thin circles onto a baking tray coated in silicone
paper with either a palette knife or template. Then transfer to a hot
oven to bake for a few minutes until lightly brown. Immediately remove
from sheet and create required shape by using a mould. It is very
important to do this quickly as it becomes crisp very soon afterwards.
To assemble: Fan out apple quarters by slicing each quarter and
arrange on a plate. Take Sabayon sauce and add three parts sauce to
one part whipped cream. Add cream right at the last minute. Coat
apples and glaze either under a hot grill or with a blow torch. It
gives it a lovely taste and a beautiful finish. Make a perfect ball of
blackberry sorbet and place in prepared basket. Place basket top
centre of plate and garnish with mint leaves and optical sugar cane.
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 4286
Calories From Fat: 1413
Total Fat: 159g
Cholesterol: 2880.4mg
Sodium: 467.6mg
Potassium: 867.3mg
Carbohydrates: 638.3g
Fiber: 6.1g
Sugar: 457.6g
Protein: 84.6g

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