Biscuit Cookies 'MusKo' with Sabayon Sauce and Grape Juice
Baking and Desserts • Italian
Description
Instead of cocoa, cinnamon, and nutmeg, you can add the zest of 1 lemon, or use cocoa, cinnamon, and nutmeg separately, or in various combinations of these ingredients. In this case, take 90 g of flour as a base and reduce its amount by an equivalent size to the added cinnamon, cocoa, or nutmeg. If adding lemon zest, keep the flour at 90 g.
Ingredients
- Sugar 9 tablespoons
- Wheat Flour 0 oz
- Cocoa Powder 1 tablespoon
- Nutmeg ½ teaspoon
- Cinnamon 1 teaspoon
- Farm fresh eggs 3 pieces
- Red Grape Juice 3 cups
- Egg white 11 pieces
- Citrus Zest Mix 1 piece
- Lemon 1 piece
Step-by-Step Guide
Step 1
Add 3 tablespoons of sugar to 3 egg yolks and mix well.
Step 2
To 60 g of flour, add 1 tablespoon of cocoa, 0.5 teaspoon (or 1 teaspoon) of nutmeg, and 1 teaspoon of cinnamon, mix, and gradually add to the yolks with sugar. Mix well again. Whip the egg whites and add them to the yolks with flour, mixing well.
Step 3
Distribute the mixture into any portion molds. If you only have muffin molds, fill them to half the height. Let the batter rest for 10-15 minutes.
Step 4
Bake in an oven preheated to 355°F for 10-15 minutes.
Step 5
Prepare the Sabayon sauce with grape juice: dissolve 6 tablespoons of sugar in 3 cups of red grape juice, add lemon zest and lemon juice, place on the stove, bring to a boil, then remove from heat.
Step 6
In a bowl, whisk 11 egg yolks and gradually pour into the hot syrup with grape juice, bringing to a boil while constantly stirring. When the sauce boils, reduce the heat to prevent boiling, and continue stirring, simmering until thickened for 20-40 minutes (the time depends on the desired thickness of the sabayon sauce. The thickness of the sauce also depends on the number of yolks: if a thinner or thicker sauce is needed, adjust the number of yolks accordingly until the sauce reaches the desired thickness. If yolks are added during the cooking process, for example, after 5-40 minutes, the simmering time of the juice will need to be increased to achieve the necessary thickness).
Step 7
If the sauce does not thicken, bring it to a boil again, then reduce the heat. If it boils for too long after reducing the heat, remove it and, while constantly stirring, wait for the burner to cool down, then return it to the hot burner. Reduce the heat until the sauce is 'simmering', removing it each time it comes to a new boil.
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