Raisin Pudding with Sabayon and Apple Sorbet

Soak the raisins in rum. Cream the butter with half the sugar, add the egg yolks gradually. Beat the egg whites with the remaining sugar until stiff. Now mix the rum raisins, nuts and sponge cake crumbs into the yolk mixture. Finally, fold in the snow. Pour into buttered and sugared ramekins and cook in a steamer at 100 °C for approx. 18 minutes. For the sabayon, whip all ingredients over steam until foamy. For the apple sorbet, bring the glucose, sugar and water to the boil together, mix the applesauce well with the sugar syrup and freeze in an ice cream maker.

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