Name: Strawberries with Orange Champagne Sabayon
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

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Randy Smith

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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