Now this was as close as we got to a complete product today: egg yolk, orange zest and sugar syrup cooked over a bain marie (again to avoid direct heat or we'll be scrambling more eggs than McDonald's on a busy Sunday morning) then cooled, lightened with half-whipped cream and flavored with Grand Marnier, all poured into ramekins to be chilled, alas, for tomorrow.
The saccharometer is first immersed into a cylinder filled with liquid in question, then the sugar concentration is read from levele where the surface of the liquid crosses the scale. It works by the principle of buoyancy. A solution with a higher sugar content is denser, causing the bulb to float higher. Less sugar results in a lower density and a lower floating bulb.
There, now stop judging me.