Sweet Wine Sabayon Baked Papaya

Name: Sweet Wine Sabayon Baked Papaya
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 papaya; 1 piece yolk; 5g Caster sugar; 10ml Baileys; A little (or light cream) milk

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Papaya is a well-known "breast-enhancing fruit", and its nutrients and other effects are also great.

This can be searched on the Internet, I won’t paste it and copy it. .

What I want to do today is a classic Italian dim sum-"Sabayon".

Sabayon, also called "Sabayon" or "Sabayon", is a traditional Italian dessert.

The traditional sabayon is to mix a thick and smooth egg batter with liquor, then pour it on the fresh fruits of the season, and finally bake it to make the fruity and eggy aroma of the wine blend into one.

With that said, you will know that this dessert only uses eggs, sweet wine, and fruits.

So although it is famous, it is actually very simple to make.

From the preparation to the entrance, you can eat a delicious petty bourgeoisie in 20 minutes~~"

Ingredients

1/2 Papaya
1 piece Yolk
5g Caster Sugar
10ml Baileys
A little (or light cream) Milk

Sweet Wine Sabayon Baked Papaya

1. Prepare a variety of ingredients (although there are bananas in the picture, it is not recommended to use bananas for this snack. It will turn black after baking...)

2. Mix the egg yolk with sugar;

3. Heat over water and stir while heating until the sugar is completely dissolved and the egg yolk becomes a thick egg yolk slurry;

4. Depending on the consistency of the egg yolk, add a little milk or light cream;

5. Add Baileys liqueur and mix well;

6. The best egg yolk consistency at the end is shown in the picture.

7. Preheat the oven to 220 degrees. Cut the papaya and remove the seeds;

8. Use a fruit spoon to scoop out small balls and place them in a baking bowl;

9. Pour the prepared egg yolk paste;

10. After the preheating is over, put the baking bowl into the oven, in the middle layer, on the upper and lower fire, 210 degrees, bake for about 10 minutes, until the egg yolk paste is slightly solidified and the surface is golden.

Tips:
1. For the selection of fruits, it is recommended to use sweet and sour taste, and then do not use too much water. I also used bananas this time, which feels better than papaya. And the bananas are black after roasting, not photogenic;

2. Baileys liqueur can be replaced with rum or other fruit wines. If you don't like the wine, you can reduce it appropriately. I really can’t accept it, try lemon juice, but the flavor will be slightly worse;

3. When heating in water, be careful not to blanch the egg yolks;

4. The consistency of the final egg yolk paste is similar to the thickness of the custard paste when making ice cream, and the trace will not disappear if you run your finger across the spatula;

5. The amount of yolk syrup is according to what I like. I like the fruity flavor to be stronger, so I put less syrup. If you like more egg yolk, increase the amount of egg yolk in the formula, and of course the amount of sugar should also be increased;

6. The final baking time is best according to your preference. At this time and temperature, the yolk paste is basically not solidified, but becomes very thick. I like the egg mixture to set slightly, so I bake it for 15 minutes.