This is Andre Soltner's recipe for sabayon, designed to top his apple charlotte. Andre is the former chef and owner of Lutece restaurant in New York City.
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup water
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon Calvados
In the bowl of an electric mixer fitted with the whisk attachment, whip cream until peaks form. Transfer to another bowl, and set aside.
In a small saucepan over medium heat, combine sugar and 1/4 cup water. Cook, brushing down the sides of the saucepan with a pastry brush dipped in water, until it reaches 290 degrees on a candy thermometer, about 5 minutes.
Meanwhile, in clean bowl of electric mixer fitted with clean whisk attachment, combine eggs and egg yolk. Beat until fluffy. Slowly pour the hot sugar mixture into the beaten eggs, and continue mixing until the mixture is cool to the touch.
Fold whipped cream into egg mixture, and stir in Calvados. Serve immediately.