Goat Cheese Sabayon

Ingredients

• 3 egg yolks
• ½ cup (120 ml) hard cider or white wine
• Pinch of salt
• 3 oz. (85 g) fresh goat cheese

Steps

1. In the bowl of a double boiler combine the egg yolks and hard cider. Whisk continuously and vigorously until completely frothy, emulsified, and doubled in volume, completely frothy, emulsified, and doubled in volume, 8 to 12 minutes. Be sure to get the sides when whisking to prevent the egg yolks from cooking and curdling. Add the salt and goat cheese and whisk to combine. Serve warm, at room temperature, or chilled. Do ahead: You can store refrigerated for up to 2 days, but the mixture will deflate some.