Sabayon Sauce with Apple Cider – We Heart Local BC

Sabayon Sauce with Apple Cider

Sabayon Sauce With Apple Cider


125 mL (½ cup) Maple Syrup

2 mL (½ tsp) Vanilla

125 mL (½ cup) Sugar

250 mL (1 cup) Cider Apple

4 Egg Yolks Eggs

375 mL (1½ cups) 33% Whipping Cream Whipping Cream

Cooking Instruction

  1. In a saucepan, bring maple syrup, vanilla and sugar to a boil, cook until mixture is a golden caramel colour. Add apple cider (also called apple must in German). Simmer over medium heat for about 10 minutes.
  2. Meanwhile, whip cream. In a large bowl, beat yolks separately.
  3. Gradually pour caramel mixture over yolks, beating constantly.
  4. Place over simmering water in a double boiler and cook, beating constantly, until slightly thickened (about 5 minutes). Cool.
  5. Fold in whipped cream.
  6. Serve with fresh fruit and biscotti.

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