Although the main course is delicious, for these pastry chefs, the last dish in Western cuisine is always the last thing they care about: dessert.

Dessert can be praised as a dish, which can definitely highlight its gold content, Europe began to use sugar around the 10th century, and during the Crusades, Italian cities began to use sugar to make snacks, such as mache bread made from peanuts and sugar, or desserts sprinkled with spices and sugar. In addition, in France in the 13th century, pie shops invented cream fruit tarts baked with almonds, and since then the pastry shop has been called a pastry shop.

What the jury prepared for the crowd was an Italian dessert, the sabayong.

Sabayong is an Italian dessert that is a famous example of the court by mixing eggs with cream, mulled wine and pouring over various fruits. It is a famous Italian dessert full of wine and egg aroma, especially the thick and delicate custard, covered with seasonal fruits, and slightly roasted to give off the aroma of burning. It can also represent a taste, the main characteristic of which is the richness of the wine.

Sabayon generally uses rum, for example, foreign ice cream can often be seen in various sabayon flavors, such as chocolate sabayon, coffee sabayon, cherry sabayon.

The interplay between cold and heat, sweetness and freshness, and the interweaving between the slight scent and the clear is so drunk that people don't drink it. Under a soft light, accompanied by harmonious notes, enjoy the tranquility and elegance brought by Sabayong, mixed with your state of mind, you will feel a lot brought by Sabayong.

In Italy, mothers make sabayong for their children to dip in cookies to help them replenish their energy. The dessert used in this Italian dessert was originally supposed to be Marsala made in Sicily, but since the wine is hard to come by, many people are now using rum as an ingredient in their dessert wines.

Melt the butter and chocolate in the steamer, stir the eggs, flour and sugar together, and while stirring the eggs, flour and sugar, slowly pour in the melted butter and chocolate, add the brandy and honey. Stir continuously until semi-condensed thick.

Butter and flour are used as the base in the cake mold, pour the mixture into the mold, add it to a maximum of 2/3 full, and put the mold in the oven. Bake at 220 degrees for 10 minutes until the surface of the cake is lightly browned.

Cut the fresh fruit into medium sizes, arrange them in a heat-resistant porcelain plate, heat the egg yolk and sugar in water and stir slowly until the sugar melts, and add the rum. Stir continuously until semi-condensed and thick, pour the stirred egg batter evenly over the fruit, fill the remaining 1/3 volume of the mold, and sprinkle with lemon zest.

In fact, the most important thing to extract the most beautiful taste of Sabayong is that the temperature is strictly controlled at 84 degrees Celsius. Otherwise, the milk foam from the sugar water, liqueur and eggs will disappear within a few minutes. Under a soft light, accompanied by harmonious notes, enjoy the tranquility and elegance brought by Sabayong, mixed with your state of mind, you will feel a lot brought by Sabayong. Sabayong can also represent a taste. The main feature is the strong aroma of the wine, generally with rum, for example, foreign ice cream can often see a variety of sabayon flavors, such as chocolate sabayong, coffee sabayong, cherry sabayong, etc.

This is undoubtedly a Michelin-starred dessert, with a rich rum aroma combined with sweet cream and a hint of honey sweetness to create a wonderful taste.

"Hah, this stuff is delicious. It's truly an international gastronomic research association. ”

After eating the whole sabayon, everyone only felt that their hearts were full of aftertaste, and they only wanted to eat another one.

Such a delicious dessert, with a cup of coffee. That's even more perfect.

Italian coffee is famous all over the world, and you must try Italian coffee when you have the opportunity to travel to Italy. Fortunately, the coffee in Italy is not expensive. Prices are clearly marked in most cafes, but be warned, it's cheaper to drink standing than sitting! There is also coffee sold at the street coffee automatic receiving machine, which is also of good quality. Here are the Italian names and descriptions of common coffees, so you can choose according to your preferences. Orzoespresso or cappuccinod'orzo: orzo is the Italian meaning of barley, this kind of coffee is very mellow barley espresso or cappuccino, quite recommended, many Italians will use this instead of coffee to children or people who don't like caffeine to drink, roasted from barley cereals, with the same aroma as coffee, can be said to be a substitute for coffee.

For coffee lovers, in addition to the mellow and mellow taste, the most attractive thing about a cup of mellow and delicious coffee is the alluring aroma of a slightly mysterious sense that wafts out of the coffee during the brewing process. Therefore, the so-called tasting of a cup of coffee should start from the moment the coffee is brewed.

Coffee produces different aromas at different stages of brewing. At the beginning of brewing, the aroma of the coffee is like green coffee beans, the taste is extremely jerky, and the next aroma will gradually change from jerky to mellow. After the coffee is brewed, you should smell the aroma and then look at the color before tasting it: only the clear soup color of the coffee can bring a refreshing and round taste to the mouth. Finally, take small sips of coffee, at this time, you should temporarily hold the coffee in your mouth, let the coffee mix with saliva and air slightly, and feel the coffee in different parts of the mouth, and then gently let the coffee enter the stomach. Such a combination of smell, sight, and taste taste and appreciation, in order to truly appreciate the essence of a good cup of coffee.

The most common mistake made in making Italian espresso is using too much water. In fact, a cup of the strongest Italian espresso is only 0.3 to 0.5 ounces, so don't go more. When the coffee foam CREMA comes out, pay attention to its color, it should start with a dark golden yellow, the color turns white indicates that the soaking is overdone, and the brewing should be finished before it turns white.

Add a little cream and stir it slightly, it makes the most representative Italian milk foam coffee, the sweet cream and twice the strength of the coffee liquid, bitter and constantly reveal a unique sweetness, after the dessert, it is definitely the ultimate happiness.

The jury member explained: "The best temperature for drinking coffee is 75°C~80°C, so you should drink it hot after brewing. Although the temperature of a cup of high-quality coffee should be consistent in terms of taste performance, the cooled coffee will slightly lose color in the aroma; After an hour of hot coffee, all the aromas will be gone. Moreover, due to the instability of the nature of coffee, it is easy to produce acidification after cooling, which will affect the flavor of coffee, so coffee should be drunk hot. ”

After lunch, the reviewers led everyone to the seventeenth floor of the institute, which is the floor where all the scientific research results are coordinated, and where many research reports are archived.

The optimal temperature and heat temperature, accurate to two decimal places, are flawlessly recorded here for the creation of a database, which promotes the research process of molecular cuisine and provides a solid backing.

This is the core of the institute, so it is only a cursory look at the periphery, and the councillors are not authorized to take them in, after all, it involves the highest level of confidentiality of the association.

Sikong Yao said with some curiosity: "Lord Judge, what is the difference between molecular cuisine and ordinary cuisine?" ”

Although we know that molecular gastronomy is a reorganization of each element of an ingredient, it is essentially a combination of flavors, but just changing the order, does it really create a different texture?

The judge asked rhetorically: "What is the best thing to fry tomatoes with?" ”

Sikong Yao pondered for a moment, and said without thinking: "Of course, eggs, tomatoes and eggs are added together, plus a little sugar, the nutritional combination is reasonable, the color is bright, the taste is pleasant, and it is refreshing and appetizing." ”

The councillor nodded and said, "Yes, what if you don't add sugar?" ”

Sikong Yao was silent for a moment and said, "You can use honey instead." ”

The judge nodded: "That's right, sugar and honey can get the same taste experience, tomato scrambled eggs is one of the most classic theories in the molecular gastronomy taste pairing theory, although the ingredients are different, but if there are the same volatile particles, eating them together can stimulate the same kind of sensing cells in the nose." ”

The crowd listened in a daze, and the judge added: "But despite this, sugar is not the same as honey, honey can degrade the protein in the flesh, but sugar can't." What can be used in scrambled eggs with tomatoes may not work in other dishes, and in order to solve this problem, the concept of molecular cuisine has been proposed. ”

"Molecular cooking refers to the combination of edible chemicals such as glucose, vitamin C, sodium citrate, and maltitol, changing the molecular structure of the ingredients, and recombining them to create unique edible foods, such as turning solid ingredients into liquids or even gases for consumption, or making one ingredient taste and appearance similar to another. Produce an infinite amount of food from a molecular point of view, no longer limited by geography, climate, yield, etc. Imagine breaking down honey into separate glucose and other molecules, and then adding only glucose as an element to scrambled eggs with tomatoes, wouldn't the taste become purer? ”

Sikong Yao is still half-understood, and the judges also feel that this field is indeed difficult to understand, but he has a way to make everyone understand, to make them understand what molecular cuisine is, the easiest way is to take them to taste real molecular cuisine.

The judge said: "There is a molecular gourmet restaurant near here, which we own, I will take you over and try it, and you will understand." ”

As soon as they heard about the molecular gourmet restaurant, everyone was dazzled. (To be continued.) )