Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Printed in Bon Appetit, |
| ¼ cup | Sugar |
| 1 tablespoon | Sugar |
| 3 eaches | Egg yolk |
| 1½ teaspoon | Orange peel, grated |
| ½ cup | Champagne, dry |
| ¼ cup | Whipping cream, chilled August 1990. |
| 2 tablespoons | Whipping cream, chilled |
| 1½ teaspoon | Liqueur, Grand Marnier |
| 1½ each | Pt strawberries, fresh, hulled & halved |
| \N \N | Mint leaf, fresh |
SOURCE: THE WINESELLAR & BRA
FROM: SALLIE KREBS
**other sparkling wine may be substituted for the Champagne. My notes: The egg yolk mixture didn't get thick enough (using large eggs), so next time I plan to increase the amount to 4 yolks. Also, I used Domaine St. Michelle for the "champagne." It's a really nice, and inexpensive, sparkling dry wine from Washington state. Whisk sugar, egg yolks and orange peel in a medium metal bowl until pale yellow and thick, about 3 minutes. Set bowl over saucepan of simmering water. Add Champagne to yolk mixture and whisk until mixture is doubled in volume and holds shape on spoon, about 5 minutes. Remove bowl from over water. Set over another bowl filled with ice. Cool completely, whisking occasionally. Using electric mixer, beat cream with Grand Marnier in small bowl until almost stiff. Fold cream and Grand Marnier into sabayon. (Can be prepared 8 hours ahead. Cover with plastic wrap and refrigerate.) Preheat broiler. Divide strawberries among 4 shallow broilerproof bowls or gratin dishes. Spoon sabayon over. Broil until light brown, about 2 minutes. Garnish with mint and serve.
Submitted By SALLIE KREBS On 04-30-95