| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | Egg yolks | |
| 1/3 | c | Sugar |
| 1/3 | c | Cognac |
| 1 | pt | Strawberries; washed and patted dry |
| Mint leaves |
INSTRUCTIONS
Spoon the sabayon over strawberries and serve in clear sherbet dishes or opt for a more creative way to serve this most sensual dessert. In the top of the double boiler beat egg yolks and sugar until thick and a pale yellow color, about 3 to 5 minutes. Set over hot, not boiling water, and add cognac to the yolk mixture and keep beating until the mixture is doubled in volume, about 5 minutes. Remove from heat and set on top of another bowl filled with ice. Whisk occasionally until mixture is cooled. Spoon sabayon over berries. Garnish with mint and serve. Serves 2. SOURCE: Palm Beach Post Interactive Posted to recipelu-digest by [email protected] on Feb 7, 1998
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