GOOSEBERRY SYLABUB WITH APPLE CIDER SABAYON

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Ingredients

  • 6 Portions

  • Gooseberry Compote

    • 500g Gooseberry's
    • 1 Apple
    • 50g Sugar
    • 30g Water
    • 60g Hazelnut's toasted

  • Syllabub Cream

    • 300g Avonmore cream 38%
    • 90g Sweet wine
    • 60g Granulated sugar
    • 1/2 Lime zest and juice

  • Cider Sabayon

    • 300ml Apple Cider
    • 150g Sugar
    • 190g Egg Yolk
    • 325g Avonmore 38% whipping cream

  • Toasted Hazelnut

    • 300g Hazelnuts (toasted & crushed)

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The recipe, Step by Step

Elements

  1. Gooseberry Compote
  2. Syllabub Cream
  3. Cider Sabayon
  4. Toasted Hazelnut

Décor:

  1. Gooseberry Compote

    1. Cut gooseberry’s in half. Add to pot with water and sugar.

    2. Cover with cartouche and cook on low heat, stirring occasionally.

    3. Add one finely diced apple to the gooseberry mix.

    4. Allow to chill then layer into glasses.

  2. Syllabub Cream

    1. Whip all ingredients to soft peaks.

    2. Spoon or pipe into glasses.

    3. Allow to set for serving.

  3. Cider Sabayon

    1. Over a bain-marie cook the egg yolks, sugar and cider.

    2. Remove from heat and allow to chill with cling film in contact.

    3. When chilled add 325g of 38% Avonmore semi whipped cream.

    4. Pour into ISI siphon canister and charge with 3 gas chargers.

  4. Toasted Hazelnut

    1. Bake at 170˚c for 10 mins.

    2. Allow to cool.

    3. Pulse in robot coup.