| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Restaurants | 8 | Servings | |
INGREDIENTS
| 30 | Fresh jumbo strawberries -Sabayon Cream— | |
| 2 | Egg yolks | |
| 2 | tb | Granulated sugar |
| 2 | tb | Sherry; port, or Marsala |
| Confectioners' sugar | ||
| 1 | c | Heavy cream |
INSTRUCTIONS
1. Wash strawberries in cold water. Drain well, then hull. From point, slit each berry into quarters, but don't cut through bottom. Refrigerate. 2. Make Sabayon Cream: In top of double boiler, with portable electric mixer at medium speed, beat egg yolks with granulated sugar and sherry until well combined. 3. Place over boiling water; beat at medium speed until mixture is thick and forms soft peaks when beater is slowly raised - - about 5 minutes. Remove from heat. 4. Immediately set top of double boiler in bowl of ice; continue beating until mixture is cool - about 2 minutes. Let stand in ice in refrigerator, 30 minutes. 5. Meanwhile, in medium bowl, combine 3/4 cup confectioners sugar and cream. Refrigerate, along with portable electric-beater blades, 30 minutes. 6. Add chilled cooked mixture to chilled cream mixture; beat until stiff. 7. Fill each strawberry with Sabayon mixture (using pastry bag with decorating tip, if desired), and bringing Sabayon mixture to peak at top. Refrigerate. 8. To serve: Sprinkle filled berries lightly with confectioners' sugar. Arrange on mound of crushed ice. Makes 8 to 10 servings. Recipe by: [email protected] (The Blue fox, San Francisco) Posted to recipelu-digest Volume 01 Number 319 by "Diane Geary" <[email protected]> on Nov 27, 1997
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