Sabayon Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 10 egg yolks
- 1 1/2 stakan (~¾ funt) fine sugar
- 2 1/2 stakan white table wine
- 1 1/2 stakan water
- 1/4 teaspoon cinnamon
- 1/4 lemon lemon zest / lemon
- biscuits
Instructions
- Whisk yolks and sugar white; add wine and water plus cinnamon/lemon.
- Whisk over heat until thick and foamy without boiling; serve at once with biscuits.