Sabayon #1

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, .

Similar recipes