Sabayon #1
6 Servings
Ingredients
| Quantity | 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 | |
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 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, .