Strawberries a la blue fox

Yield: 8 Servings

Measure Ingredient
30 \N Fresh jumbo strawberries -Sabayon Cream---
2 \N Egg yolks
2 tablespoons Granulated sugar
2 tablespoons Sherry; port, or Marsala
\N \N Confectioners' sugar
1 cup Heavy cream

1. Wash strawberries in cold water. Drain well, then hull. From point, slit each berry into quarters, but don't cut through bottom. Refrigerate.

2. Make Sabayon Cream: In top of double boiler, with portable electric mixer at medium speed, beat egg yolks with granulated sugar and sherry until well combined.

3. Place over boiling water; beat at medium speed until mixture is thick and forms soft peaks when beater is slowly raised - - about 5 minutes.

Remove from heat.

4. Immediately set top of double boiler in bowl of ice; continue beating until mixture is cool - about 2 minutes. Let stand in ice in refrigerator, 30 minutes.

5. Meanwhile, in medium bowl, combine ¾ cup confectioners sugar and cream. Refrigerate, along with portable electric-beater blades, 30 minutes.

6. Add chilled cooked mixture to chilled cream mixture; beat until stiff.

7. Fill each strawberry with Sabayon mixture (using pastry bag with decorating tip, if desired), and bringing Sabayon mixture to peak at top.

Refrigerate.

8. To serve: Sprinkle filled berries lightly with confectioners' sugar.

Arrange on mound of crushed ice. Makes 8 to 10 servings.

Recipe by: diane@... (The Blue fox, San Francisco) Posted to recipelu-digest Volume 01 Number 319 by "Diane Geary" <diane@...> on Nov 27, 1997

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