It seems that reading Animesh's post from Napa has made me hungry and a little bit jealous. So I took out my frustration on the kitchen (whisking is amazingly cathartic); unfortunately, the fridge was a bit depleted.
A while back I read about an apple juice sabayon from La Tartine Gourmand and thought it would be fun to try making a zabaglione. And with the fridge a bit deleted, a simple recipe was just about all I could pull off.
I started with essentially the same recipe as LTG but thought folding in some cream would add some cream and lightness.
Ingredients:
4 egg yolks
1/4 cup sugar
3/4 cup apple juice
1-2 Tbsp lemon juice
Pinch of salt
1 cup cream
1 pint figs
Optional additions:
cinnamon
vanilla
Start by heating the apple juice with the lemon and salt in pot. Then in a separate bowl, beat the egg yolks with the sugar until light. Set up a double boiler with a pot and a large mixing bowl. Pour the apple juice mixure into the mixing bowl. While whisking, slowly add the egg yolk and sugar mixure. Whisk vigorously for a good 5 minutes, until the custard has almost doubled in volume and is light and yellow. It's done when the mixture coats a spoon.
Let the mixture cool, stirring every so often. In the meantime, whip the cream till stiff. When the custard has cooled fold into the cream to taste*.
*I ended up using about 1/2 - 2/3 of the custard for this amount of cream.
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