| 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 |
tb |
Orange Flavoured Liqueur |
|
|
*OR* |
| 1 1/2 |
tb |
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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