Contributed by Asmodeus
This recipe originated with Chef Darryl Mickler, of the Restaurant: Disney-MGM Studio in Lake Buena Vista, Fla. "Airy Calvados-scented soufflés are served in apple bowls on Calvados- flavored sabayon. Sautéed caramelized apple balls and sorbet round out the dish. Choose firm apples, such as Granny Smith, for this dish." Serves four,
Asmodeus notes: "APPLEJACK IS NOT AN ACCEPTABLE SUBSTITUTE FOR CAVADOS EVER UNDER ANY CIRCUMSTANCES! IF YOU SUBSTITUTE APPLEJACK YOUSHOULD BE TAKEN OUT AND EXECUTED, YOU BARBARIAN!
"Seriously, though. We make some of the world's best wines in the US but we've never learned to make brandies. If you've never had it, Calvados is brandy made from apples, and is luscious smooth stuff like cognac ..."
Whisk the egg yolks and sugar together in a saucepan until the mixture is pale in color. Whisk in the cider. Place the saucepan over a larger saucepan of simmering water and cook, whisking constantly, for 10 minutes or until the mixture is light but firm in consistency. Remove from heat and whisk for 10 more minutes until the mixture has cooled. Whisk in the Calvados. Cover with plastic wrap and refrigerate.
Peel 2 apples and scoop out 16 small balls with a melon baller. Melt 1 tablespoon of the butter in a nonstick skillet and stir in 1 teaspoon of sugar. Sauté the apple balls until lightly caramelized and golden. Set aside.
Slice the tops off the remaining 4 apples, one-third of the way down. Trim the bases so the apples sit securely. Scoop out the flesh with a melon baller, leaving an outer shell approximately 1/4-inch thick.
In a small saucepan over medium heat, melt 1 teaspoon of the butter and stir in 1 teaspoon of sugar. Add a splash of Calvados. Brush the mixture over the inside surfaces of the apples.
Preheat the oven to 350 F. Lightly butter a baking sheet. Cream the egg yolks and half the sugar together until pale in color. In a separate bowl, beat the egg whites in a mixer on high speed until soft peaks form. Add the remaining sugar and a squeeze of lemon juice and beat until firm peaks form. Add the Calvados to the egg yolk mixture, then whisk in one-fourth of the egg whites. Gently fold in the remaining whites. Fill the apple shells with the soufflé mixture, overfilling slightly, and smooth the tops into domes. Dust with confectioners' sugar. Bake 10 to 12 minutes, until puffed and golden.
Spread sabayon on chilled dessert plates. Garnish with apple balls and a small scoop of sorbet. Sprinkle with lemon zest. Place an apple soufflé in the center of each plate and serve immediately.
This page last updated 08/192003/