Strawberry Sabah
Overview
On a weekend afternoon, watching the warm sunshine lazily shining on the roof and the path in front of the door, it is also a pleasure to slowly sip a glass of Sabah. Put a spoonful in your mouth and let the mellow, thick and smooth egg paste fill your entire mouth. Close your eyes and let the faint milky fragrance wander in your mouth. The milky fragrance still reveals the taste of sweet wine, which makes your eyes brighten immediately! The moment the strawberry pieces and grapefruit meat in the egg paste come into contact with the tip of your tongue, you will feel that the strawberry pieces and grapefruit meat are dancing on the tip of your tongue, and all your worries will go away. . . . . . Italy's famous typical palace masterpiece——Sabavon.
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Ingredients
Steps
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Prepare four eggs, one teaspoon of sugar, pure milk (I didn’t buy cream), one teaspoon of liqueur and five strawberries. A slice of grapefruit.
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Remove the egg whites from the eggs and leave the egg yolks. Add sugar, pure milk, and sweet wine juice. Stir evenly until the sugar is completely melted.
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Cut the strawberries into cubes and set aside. Remove the seeds from the grapefruit and tear into pieces
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Fourth, put water in the pot, heat it up, put the large bowl containing the egg yolks on the hot water, use the heat of the water to steam, stir the egg yolk liquid in the bowl constantly, so that it is heated evenly, wait until the egg yolk is thick enough to be picked up with chopsticks, and the egg yolk becomes thick and flowing (it takes about a minute), quickly take out the bowl containing the yolk and stop heating! Otherwise, if the heating time is too long, the taste will be stale and the smooth taste will not be achieved (this is the most critical step for the success or failure of Sabah!)
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Pour in the chopped strawberries and torn grapefruit meat and mix well,
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Mix well and put into your favorite glass, the strawberry sabayon is ready
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Finished product
