| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 1 | tb | Sugar |
| 3 | Egg yolk | |
| 1 1/2 | ts | Orange peel, grated |
| 1/2 | c | Champagne, dry |
| 1/4 | c | Whipping cream, chilled |
| 2 | tb | Whipping cream, chilled |
| 1 1/2 | ts | Liqueur, Grand Marnier |
| 1 1/2 | pt | Strawberries, fresh, hulled & halved |
| Mint leaf, fresh |
INSTRUCTIONS
Servings: 4 **other sparkling wine may be substituted for the Champagne. My notes: The egg yolk mixture didn't get thick enough (using large eggs), so next time I plan to increase the amount to 4 yolks. Whisk sugar, egg yolks and orange peel in a medium metal bowl until pale yellow and thick, about 3 minutes. Set bowl over saucepan of simmering water. Add Champagne to yolk mixture and whisk until mixture is doubled in volume and holds shape on spoon, about 5 minutes. Remove bowl from over water. Set over another bowl filled with ice. Cool completely, whisking occasionally. Using electric mixer, beat cream with Grand Marnier in small bowl until almost stiff. Fold cream and Grand Marnier into sabayon. (Can be prepared 8 hours ahead. Cover with plastic wrap and refrigerate.) Preheat broiler. Divide strawberries among 4 shallow broilerproof bowls or gratin dishes. Spoon sabayon over. Broil until light brown, about 2 minutes. Garnish with mint and serve. Source: The WineSellar & Brasserie, San Diego CA- printed in Bon Appetit, August 1990. From: Sallie Austin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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