Apple sabayon

1. Prepare the sorbet: peel and cut the apples into quarters. Remove the core and seeds. Cut the quarters into pieces. Pour 25 cl of water, sugar and lemon juice in a saucepan. Add the diced apples. Cook for 15 minutes with the lid on. Pour into a food processor and blend finely.

2. Place the mixture in an ice cream machine and churn for 30 minutes. Pour the sorbet in an ice tray and place in freezer.

3. Prepare the sabayon: whisk the egg yolks and sugar in a heatproof bowl. When the mixture is creamy, place on a pot of boiling water.

4. Add the calvados and lemon juice gradually, beating constantly with an electric mixer until the mixture thickened and doubled in volume. Remove from heat.

5. Divide the sorbet in cups, generously coat with the sabayon, decorate with sugar beads and serve immediately.

Photo credit: Sucré Salé