Pink Lady® apple sabayon with vanilla and butter biscuits
An ideal dessert for those on a taste quest.
- 4 Pink Lady® apples
- 1 vanilla pod
- 5 egg yolks
- 100 g sugar
- 1 nut butter
- 10 butter biscuits
- 4 sprigs mint
- 10 cl apple liqueur
- 10 cl white wine
- Scald the Pink Lady® apples for 20 seconds and remove the skin. Cut them into quarters, brown them over high heat with the sugar, add the butter and then distribute them into 4 ramekins.
- Whip the egg yolks with the sugar until the mixture is foamy. Pour the mixture into the double boiler with the liqueur, the white wine and the scraped vanilla bean. Whip until the sabayon mixture thickens.
- Pour the sabayon mixture into the ramekins. Place under the broiler for 3 min.
- Sprinkle crumbled butter biscuits over, decorate with the fresh mint and serve hot.
Pink Lady® top tip
You can brown the sabayon with a kitchen torch, instead of broiling it in the oven.
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