By omitting the sugar typically used in a sweet sabayon, and whisking in some softened goat cheese and a pinch of salt, thissavory riff on the classicbecomes a tangy sauce, perfect for spooning over sliced tomatoes,grilled nectarines, orwine-poached pears.
This recipe was excerpted from ‘Pulp’ by Abra Berens. Buy the full book onAmazon.
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What you’ll need
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Balloon Whisk
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Mixing Bowls
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Small Saucepan
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Ingredients
In the bowl of a double boiler combine the egg yolks and hard cider. Whisk continuously and vigorously until completely frothy, emulsified, and doubled in volume, completely frothy, emulsified, and doubled in volume, 8 to 12 minutes. Be sure to get the sides when whisking to prevent the egg yolks from cooking and curdling. Add the salt and goat cheese and whisk to combine. Serve warm, at room temperature, or chilled.
Do ahead:You can store refrigerated for up to 2 days, but the mixture will deflate some.
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