Baked papaya with Sabayon

Baked papaya with Sabayon

Introduction:

"Papaya is a well-known" breast fruit ", in addition to its nutritional ingredients, other effects are also great. This online can be found, I will not paste copy ha.. Today we are going to make a classic pastry - "Sabayon". Sabayon, also known as "Sabayon" or "Sabayon", is a traditional Italian dessert. In traditional Sabayon, the thick and smooth egg paste is mixed with liquor, then poured on the fresh fruits of the season, and finally roasted to make the wine aroma, fruit aroma and egg aroma merge into one. In this way, you will know that this snack only uses eggs, liqueur and fruit. So although it's famous, it's very easy to make. From the preparation to the entrance, you can have a delicious petty bourgeois snack in 20 minutes

Production steps:

Step 1: prepare all kinds of materials (although there are bananas in the picture, it is not recommended to make this snack with bananas. It turns black after baking

Step 2: mix egg yolk with sugar;

Step 3: heat in water, stir while heating, until the sugar is completely dissolved, and the yolk becomes thick yolk slurry;

Step 4: depending on the consistency of the yolk, add a little milk or cream;

Step 5: add Bailey liqueur and mix well;

Step 6: the best consistency of yolk paste is shown in the figure.

Step 7: preheat the oven to 220 degrees. Papaya was cut open and seeded;

Step 8: dig out the ball with the fruit spoon and put it in the baking bowl;

Step 9: pour the egg yolk slurry;

Step 10: after preheating, put the baking bowl into the oven, middle layer, up and down the fire, 210 degrees, bake for about 10 minutes, until the yolk slurry is slightly solidified and the surface is golden.

Materials required:

Papaya: half

Egg yolk: 1

Fine granulated sugar: 5g

Bailey liqueur: 10ml

Milk: a little (or light cream)

Note: 1. The choice of fruit, it is recommended to sour and sweet as well, and then do not use too much water. I also used bananas this time. I think papaya is better. 2. Bailey liqueur can be replaced by rum or other fruit liquors. If you don't like the taste, you can reduce it appropriately. I really can't accept it. Try lemon juice, but the flavor will be a little worse. 3. When you heat the egg yolk with water, don't scald the yolk. 4. The consistency of the final egg yolk slurry is similar to that of the egg milk slurry when making ice cream. If you scratch the scraper with your fingers, the trace won't disappear. 5. The amount of egg yolk slurry depends on your preference. I like the heavier fruit flavor, so I put the slurry Less. If you like more yolk slurry, the amount of yolk in the formula should be increased appropriately, of course, the amount of sugar should also be increased; 6. The last baking time is best according to your own preference. At this time and temperature, the yolk slurry is basically not solidified, but becomes very thick. I like the egg liquid to solidify slightly, so I baked it for 15 minutes.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: other