John Myers
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Sweet Saumagen with Caramelized Apple and Chestnut Salad and Cold Bacchus Sabayon
The perfect sweet saumagen with caramelized apple and chestnut salad and cold bacchus sabayon recipe with a picture and simple step-by-step instructions.
- 150 g Sugar
- 50 ml Water
- 5 Pc. Egg yolk
- 250 ml Whipped cream
- 20 ml Grand Marnier
- 30 g Hazelnut brittle
- 30 g Chopped almonds
- 20 g Pistachio nuts
- 30 g Currants
- 20 g Citronat (Succade)
- 20 g Orange peel
- 250 g Marzipan
- 1 Pc. Vanilla pod scraped out
- 750 ml Baccus selection
- 4 Pc. Eggs
- 1 Pc. Lemon
- 400 g Chestnuts
- 3 Pc. Apples
Chestnut Salad:
- Roughly chop the chestnuts and caramelize in a pan with 2 tablespoons of sugar. Add the apples in cubes and deglaze with lemon juice and white wine. You can also pour a dash of liqueur over it.
Sabayon:
- Beat 5 egg yolks with 3 tablespoons of sugar on a water bath until frothy. Then fill up with white wine and whip again.
Sweet Saumagen:
- Let the nuts warm up in a pan, then pour two tablespoons of sugar over them and caramelize: be careful not to let them turn black.
- Soak the currants with 1 ES liqueur. Bring sugar and water to the boil and allow to cool again. If the mass is too firm, add more water and heat again. Put egg yolks in a bowl and heat on a water bath. Then beat with the slightly cooled sugar water until frothy. Remove the mixture from the heat, add nuts and currants, candied lemons and oranges, pistachio kernels, 1 vanilla pod and add a drop of liqueur. Allow the mixture to cool slightly and then carefully fold in the whipped cream.
- Fill into an artificial casing for small stomachs or a round tin (line with cling film). From the freezer, usually 24 hours, at least 12, lower compartment. Roll out the marzipan thinly (between cling film) and spread it with cocoa / kaba, cut into thin strips and place as a hem stomach skin around the outside of the saum stomach slices.
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