Sabayon with vanilla ice cream


Sabayon with vanilla ice cream

To enjoy with CRUZ Colheita

  • picto-personnes
    4 pers.
  • picto-temps
    20 mins.
  • picto-moyen
  1. Core the apple and scour the skin downwards at quarter intervals.
  2. Place a cinnamon stick through the centre, add the honey and drizzle with the Port.
  3. Bake in the oven at 140°C for 20 minutes.
  4. Cut the apple into quarters, remove the skin and set aside.
  5. Deglaze the oven dish with the cream. Baste the apple quarters with this sauce. Wash the skin and fry.
  6. Serve with the sabayon and ice cream on top of the almonds.

CRUZ Tawny Port sabayon sauce:

  1. Mix all the ingredients in a stainless steel bowl and place in a bain-marie.
  2. Whisk until cooked and the preparation has increased in volume. Check the temperature closely to prevent the mixture from curdling.
  • 1 large Reinette (Pippin) apple
  • 1 tbsp honey
  • 1 cinnamon stick
  • 40 ml CRUZ Tawny Port
  • 40 ml 20% fat creme fraiche
  • Vanilla ice cream
  • Flaked and toasted almonds

For the sabayon sauce:

  • 75 ml CRUZ Tawny Port
  • 75 ml water
  • 25 g caster sugar
  • 3 egg yolks