Sabayon with muscatel from the Piemont region

3.1M Views

Sabayon with muscatel from the Piemont region-
  1. Break the eggs. Keep only the egg yolk. Add sugar and beat.
  2. When the egg yolks turn white, add for each egg yolk ½ muscatel shells.
  3. Then, beat energetically for 3-4 minutes in the bain-marie.
  4. The whole should be liquid, but creamy. Ensuite,

category