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  Added: Apr 11, 2006  •  Visited (2395)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Frothy Wine Dessert
(Satou)
What You Need:
  • 5 egg yolks
  • ˝ cup sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 1 cup white muscatel or other sweet white wine
  • 2 tablespoons fresh or frozen raspberries thoroughly defrosted and drained (optional)

  • How To Cook:
    1. Place the egg yolks, sugar and lemon peel in the top of an enameled or stainless-steel double boiler set over barely simmering water.

    2. Beat with a whisk or a rotary beater or an electric hand mixer for 15 to 20 minutes, or until the mixture becomes a thick custard. In a separate pan, quickly bring the wine to a boil.

    3. Then pour it into the custard in a slow thin stream, beating all the while. Continue beating for another 10 minutes or so, until the satoll is thick enough to coat a spoon heavily.

    4. Spoon the salou into 4 individual dessert dishes or stemmed glasses and serve at once, while hot.

    5. If you like, you may rub 2 tablespoons of raspberries through a fine sieve with the back of a spoon and fold the puree into the salou just before serving.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Europe » Romanian
    Dish » Desserts
    Drinks / Cocktails » Alcohol » Wine

     





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