"Strawberry!" Akikubo Momo replied without hesitation.
Sosuke, hearing this, no longer responded.
Instead, he began to use a chef's knife to cut some fresh strawberries into moderate-sized pieces and arrange them on a heat-resistant ceramic plate.
Then, he melted butter and chocolate in a steamer, immediately followed by separating the egg yolks and whites.
He added rum sweet wine and sugar to the egg yolks and stirred them evenly.
After bringing water to a boil in a pot, he reduced the heat to low, placed the bowl with the egg yolks into the pot, and stirred continuously, being careful not to use too high a heat during this process.
As soon as the egg yolks became thick, he quickly removed them.
He cut bananas and mangoes into pieces, placed them in a pudding bowl, poured the cooked egg yolk sauce over them, and sprinkled some shredded coconut.
Finally, he preheated the oven to 230℃ and baked the Sabayon dessert for 5 minutes.
"Finished, this is the Sabayon dessert you wanted!"
When the finished product appeared before Akikubo Momo's eyes, she covered her mouth and exclaimed in surprise, "That was so fast, it seems like it hasn't even been 15 minutes yet!"
…
In fact, with the advent of the fast-food era, many restaurants are continuously optimizing their serving speed.
This is because if a restaurant's serving speed is too slow, it will lead to an insufficient table turnover rate.
In short, diners are already hungry when they arrive, and if they have to wait too long, this situation will inevitably affect the overall rating of the restaurant.
After the renovation, the Izakaya's business is certainly getting more and more popular, and the number of diners served each day is also increasing.
So Sosuke always starts preparing various ingredients and seasonings early in the morning, even completing all the cleaning and other tasks in advance.
By the time the evening business starts, he feels much more relaxed when handling ingredients at the kitchen counter each time.
In addition, his cooking skills are already very strong; no matter what kind of cuisine, he completes it very quickly, never showing any signs of slacking off.
In short, practice makes perfect.
His speed in cooking is truly unmatched by anyone.
This is also the reason why he can rely on his own strength to painstakingly maintain the normal operation of this Izakaya.
Of course, the most important reason is that he believes that making diners wait too long is a sign of a chef's laziness!
And if a dish requires an excessively long time, usually more than 1 hour to complete, Sosuke will always inform the diners in advance to apologize for the wait!
"Sabayon dessert, its preparation is inherently extremely simple."
"You just need to heat egg yolks, sugar, and wine over water, and quickly whisk them to create a rich, creamy sauce, then pour it over fruit."
Sosuke glanced at Akikubo Momo and said lightly.
"Of course I know, but to fully complete it, it would take me at least 20 minutes with my ability. You… you're 5 minutes faster than me." As the Elite Ten's Fourth Seat, Akikubo Momo understood this basic knowledge.
"Haha, it's just a matter of 5 minutes faster or slower!"
Listening to these words, Sosuke unconsciously rubbed the tip of his nose and said with a smile.
…
In home baking, separating egg whites and yolks and whisking them with sugar individually is a common operation.
However, adding a little liquid while heating can make the egg yolks whisk up to 4 times their original volume, and stably so—this is the technique for making Sabayon sauce!
In reality, it's very difficult to accurately define Sabayon.
Fill a bowl with it and fruit, drizzle with the sauce, and it transforms into an exquisite little dessert like the one Sosuke made!
But poured into a cup, with a slice of butter placed on top, slowly melting, it becomes a heartwarming hot drink.
In 15th-century Italy, there were records of this hot drink recipe, showing that Sabayon has at least 500 years of history.
At that time, people believed that the alcohol in Sabayon had a stimulating and exhilarating effect, so it was often given to sick people.
Additionally, there was a recipe using water instead of alcohol, for pregnant women to enjoy.
"Eat quickly, otherwise the sauce will slowly melt, and it will affect the taste." Finally, Sosuke reached out to touch Akikubo Momo's forehead and said.
"Mm!"
"Then I won't be polite."
It was the first time Akikubo Momo had her forehead touched by someone.
This feeling surprisingly didn't bother her, and she immediately nodded with a slight blush.
Immediately after, she picked up a small spoon and gently scooped a small bite of the Sabayon dessert.
…
"How… how could this be?"
Unexpectedly, when she dug a large opening with the spoon, the internal appearance of the entire Sabayon dessert immediately astonished Akikubo Momo!
Sabayon is a typical European court dessert, with extremely simple ingredients and preparation.
But what surprised her was that the Sabayon dessert made by Sosuke used even simpler ingredients, seemingly less than 7 in total.
Then, slowly calming herself, she no longer thought too much and quickly opened her small mouth, tasting it with an "ah-woo" sound.
Sweet!
Truly very sweet!
What followed were three sensations: cold, hot, and fresh!
A faint creamy taste, a faint sweet wine taste, that delicate blend between a slight tipsiness and a crispness, intertwining and finally reaching its peak.
It was truly hard to imagine that with just a few raw ingredients, he could push "sweetness" and all the complex experiences it could evoke to such a terrifying realm!
Upon closer taste, one could also discover that this dessert contained the bitterness of coffee, the mellowness of sweet wine, the richness of egg and sugar, the rich aroma of chocolate…
And the thick aroma of cheese and fresh cream!
All complex flavors ultimately covered the strawberries.
Then, even the slightly roasted aroma that emanated after baking burst forth in the mouth.
"Mmm mmm mmm!"
"Is this… Shopkeeper Sosuke's dessert cuisine?"
More than 20 new character and dish Easter egg pictures have been updated, interested readers can scroll back and check them out. Also, thank you to all the readers who have supported me along the way~
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