Zabaglione with Des glaces and berries
Preparation time: 10 minnutes
Cooking: 10 minutes
6 Cortland or Empire
Juice of 1/2 lemon
500 ml (2 cups) water
125 ml (1/2 cup) sugar
5 ml (1 tsp.) vanilla
Berries (strawberries, raspberries, blackberries, blueberries), optional
6 Egg yolks
45 ml (3 tbsp.) sugar
250 ml (1 cup) Du Minot des Glaces
Peel apples keeping them whole with their staks. Put in lemon juice and scoop out the inside from the base, taking care not to damage them .
Bring water and sugar to a boil in a small saucepan, add the vanilla and apples. Cover, reduce heat to low and let steep 5 to 10 minutes depending on the firmness of the apple chosen. Drain the apples and set aside in a half-covered container.
l In a saucepan bring water to a boil. In another smaller pot , beat egg yolks and sugar until the mixture forms a ribbon when whisk is lifted . Add Du Minot des Glaces cider, bring the pan over the hot but not boiling water and whisk vigorously until the preparation double in volume and become foamy, about 30 seconds ? Remove from heat immediately (note: eggs cook quickly; overcooked it becomes grainy and gives a preparation without consistency) .
Arrange apples and berries in a bowl, pour the sabayon and serve immediately.
Recette: Richard Bizier
Stylisme culinaire: Roch Nadeau