sabayon #1
- Categories
- Dessert
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 | Oranges |
| 2 | Lemons |
| 6 | Egg yolks |
| 1½ cup | Granulated sugar |
| ½ cup | Red wine |
| ½ cup | White wine |
| ¼ cup | Sherry |
| 1 quart | French vanilla ice cream |
| 24 | Ripe strawberries |
Extract juice from the oranges & lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries.
Keep beating until mixture attains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individual strawberry sundaes and liberally top with the sauce.
PEARL CITY TAVERN
KAMEHAMEHA HIGHWAY, OAHU
WINE: CRUSTACE ALSACE
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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