Gratineed Oysters with Diced Apples in a Calvados Sabayon
Yield
4 servingsPrep
15 minCook
2 minReady
17 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
heavy whipping cream
|
|
| 3 | each |
egg yolks
lightly beaten |
*
|
| 2 | tablespoons |
calvados (apple brandy)
|
*
|
| 16 | each |
oysters
in the half shell |
|
| 2 | each |
apples
peeled and finely diced |
|
| 1 | each |
lemon
juiced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
heavy whipping cream
|
|
| 3 | each |
egg yolks
lightly beaten |
*
|
| 3E+1 | ml |
calvados (apple brandy)
|
*
|
| 16 | each |
oysters
in the half shell |
|
| 2 | each |
apples
peeled and finely diced |
|
| 1 | each |
lemon
juiced |
|
Directions
Mix lemon juice and diced apples with just enough cold water to wet.
Set aside.
In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or until it is softly whipped.
Whisk in the egg yolks and the Calvados.
In each oyster half shell, place a spoonful of diced apple.
Place the oyster meat on top.
Cover it with the cream mixture.
Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or until the cream mixture is golden.
