| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 3 | Egg Yolks | |
| 1/4 | c | Granulated Sugar |
| 1/3 | c | Orange Juice |
| 1 1/2 | T | Orange Flavoured Liqueur |
| OR | ||
| 1 1/2 | T | Dark Rum |
| 1/3 | c | Whipping Cream |
| 3 | c | Strawberries, halved |
| 1 | Mint Sprigs |
INSTRUCTIONS
Servings: 4 In the top of a double-boiler with simmering water in the bottom part, combine egg yolks, sugar and juice. Using an electric mixer, beat mixture until thick and pale, about 4 - 5 minutes. Remove from heat and stir in orange-flavoured liqueur or rum until smooth. Refrigerate sauce until cool, about 30 minutes. Gently fold in whipped cream, cover and refrigerate. To serve, divide strawberries among 4 large balloon glasses or serving dishes. Spoon some of the sauce over and garnish with a mint sprig. Serves 4. From The Gazette, 91/06/26. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 130
Total Fat: 14.6g
Cholesterol: 162.3mg
Sodium: 258.9mg
Potassium: 249.1mg
Carbohydrates: 38.3g
Fiber: 2.4g
Sugar: 19.9g
Protein: 5.3g