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