Recipe

Apple Cider, Onion, And Raisin Chutney Recipe

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Ingredients

Directions

Step #1 Fill a medium stockpot a quarter of the way full with water.
Step #2 Bring to a boil, then reduce heat & let simmer.
Step #3 Fill a large bowl with ice water; set aside.
Step #4 mix sugar & egg yolks in a large metal bowl & whisk until mixture is pale & has a thick consistency, about 3 to 4 mins.
Step #5 Add cider & Calvados, & beat for 2 more mins.
Step #6 (For best results, choose a bowl that just fits inside the pot.
Step #7 ) Set the bowl over the simmering water.
Step #8 Whisk together for 6 to 8 mins, until the sabayon thickens & is fluffy & slightly stiff.
Step #9 The sabayon should begin to look satiny & start sticking to the bowl slightly; air bubbles will become very fine, instead of large and loose.
Step #10 Set bowl in ice-water bath.
Step #11 Continue whisking sabayon until chilled, about 3 mins.
Step #12 Whip the cream to medium-stiff peaks, and fold into chilled sabayon.
Step #13 The sabayon can be stored in refrigerator for up to 24 hrs.
Step #14 Makes about 3 c or 5 servings.
Step #15 Comments: This recipe also stands alone as a dessert, cake, served barely warm in c or glasses, or can be poured over poached fruit, or ice cream.
Step #16 --.
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