Sabayon/1h29
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | eaches | Oranges |
2 | eaches | Lemons |
6 | eaches | Egg yolks |
1½ | cup | Sugar |
½ | cup | Red wine |
½ | cup | White wine |
¼ | cup | Sherry |
1 | quart | French vanilla ice cream |
24 | eaches | Strawberries |
Directions
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 at- tains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individ- ual strawberry sundaes and liberally top with the sauce.