A sweet, warm zabaglione-style sauce for desserts, especially apple cake or apple pastry. Silan brings deep date sweetness, while arak gives the sauce its anise aroma.
Recipe courtesy of chef Yigal Efrati of “Maklot Vanil”.
Ingredients:
- About 5 to 6 large egg yolks (100 g)
- 2 1/2 tablespoons silan, or date syrup (50 g)
- 3 tablespoons plus 1 teaspoon arak (50 ml)
Instructions:
- Place the egg yolks, silan, and arak in a heatproof bowl.
- Set the bowl over a pot of simmering water to make a bain-marie, making sure the bottom of the bowl does not touch the water.
- Whisk continuously until the mixture becomes thick, warm, and airy enough to coat a spoon.
- Serve warm over apple cake, baked fruit, or another sweet dessert.
