MusCo biscuit cookies for sabayon sauce with grape juice

7 servings

180 minutes

MuskO biscuit cookies are a refined blend of nutmeg, cinnamon, and cocoa aromas encased in delicate dough. This dessert originated in Italian cuisine and pairs wonderfully with Sabayon sauce made from grape juice—velvety, rich, and slightly tart. The airily baked cookie absorbs the fruity notes of the sauce, creating a harmony of flavors. The Sabayon, made from egg yolks and red grape juice, has a sophisticated tang and silky texture. This treat is perfect for special occasions, romantic dinners, or leisurely Sunday tea times. Each bite carries the warmth of traditions and the craftsmanship of Italian pastry chefs.

Energy value per serving

• Calories: 297.4
• Proteins: 8.9g
• Fats: 10.9g
• Carbohydrates: 41.7g

Ingredients

• Sugar: 9 tbsp
• Wheat flour: 60 g
• Cocoa: 1 tbsp
• Nutmeg: 0.5 tsp
• Cinnamon: 1 tsp
• Chicken egg: 3 pc
• Red grape juice: 3 glass
• Egg yolk: 11 pc
• Lemon zest: 1 pc
• Lemon: 1 pc

Cooking steps

1. Add 3 tablespoons of sugar to 3 egg yolks and mix well.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 9 tablespoons

2. Add 1 tablespoon of cocoa, 0.5 teaspoon (or 1 teaspoon) of nutmeg, and 1 teaspoon of cinnamon to 60 g of flour, mix well and gradually add to the yolks with sugar. Mix well again. Whip the egg whites well and add them to the yolks with flour, mixing thoroughly.

   Required ingredients:

   • Wheat flour: 60 g
   • Cocoa: 1 tablespoon
   • Nutmeg: 0.5 teaspoon
   • Cinnamon: 1 teaspoon

3. Divide the mass into any portion molds. If only muffin molds are available, fill them to 0.5 height. Let the dough rest for 10-15 minutes.

   Required ingredients:

   • Chicken egg: 3 pieces

4. Bake in an oven preheated to 180 degrees for 10-15 minutes.

5. We prepare Sabayon sauce with grape juice: mix 6 tablespoons of sugar in 3 cups of red grape juice, add lemon zest and lemon juice, put on the stove, bring to a boil, then remove from heat.

   Required ingredients:

   • Red grape juice: 3 glasss
   • Sugar: 9 tablespoons
   • Lemon zest: 1 piece
   • Lemon: 1 piece

6. In a bowl, whisk 11 egg yolks and gradually pour into hot syrup with grape juice, bringing to a boil while constantly stirring. Once the sauce boils, reduce the heat to prevent boiling and simmer for 20-40 minutes (time depends on the desired thickness of the sabayon sauce). The thickness also depends on the number of yolks: if a thicker or thinner sauce is needed, adjust the number of yolks accordingly.

   Required ingredients:

   • Egg yolk: 11 pieces

7. If the sauce doesn't thicken, bring it to a boil again, then reduce the heat. If it boils for a long time, after reducing the heat, remove it and, while constantly stirring, wait for the burner to cool down, then put it back on the hot burner. Reduce the heat until the sauce is 'simmering', removing it each time it boils again.