Sabayon Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- egg yolks
- stakan (~¾ funt) fine sugar
- stakan white table wine
- stakan water
- teaspoon cinnamon
- 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.