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Frothy Wine Dessert
(Satou)
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| What You Need: |
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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)
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| How To Cook: |
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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.
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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.
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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.
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4. Spoon the salou into 4 individual dessert dishes or stemmed glasses and serve at once, while hot.
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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.
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