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Ingredientes
Direcciones
- Mix together the egg yolks, sugar and white wine
- Place the mix in a bowl in a bain-marie at 140-160°F (60-70°C)
- Beat with a whisk for 10 to 15 min till the mix changes into a hot and airy mousse. The mix must "fall in ribbons" from the whisk; in other words, it must be sufficiently thick. It should cling to the whisk and form a slow trail when the whisk is lifted
- Serve in large balloon glasses and enjoy hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 4 servings | |
| Calories 78 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 19.92g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 19.58g | 13% |
| Protein 0.0g | 0% |
