| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sliced strawberries |
| 1/4 |
c |
Plus 1 teaspoon sugar |
| 1/4 |
c |
Grand Mariner |
| 3 |
|
Egg yolks |
|
|
Juice from 1/2 lemon |
| 1/2 |
c |
Champagne |
| 2 |
tb |
Roughly chopped mint |
|
|
Powdered sugar |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2308
Preheat oven to 500 degrees. For the strawberries: In a small sauce pan,
heat the strawberries, 1/4 cup sugar and Grand Mariner together until the
sugar dissolves, about 3-4 minutes. Remove from heat and set aside. For the
sabayon: In a medium bowl whisk together the egg yolks with the lemon
juice, champagne, and 1 teaspoon of the sugar. Place the bowl over a pot of
simmering water and whisk until very thick and frothy, about 3-4 minutes.
In two 5-inch by 1-inch shallow ramekins, spoon half of the strawberries in
each. Spread the sabayon over the top of each ramekin. Place the ramekins
in the oven. Brown the tops of the ramekins for 2-3 minutes or until golden
brown. Serve warm. Dust each ramekin with powder sugar and chiffonade of
mint.
Yield: 2 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”