Strawberries with orange sabayon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg Yolks | |
| ¼ | cup | Granulated Sugar |
| ⅓ | cup | Orange Juice |
| 1½ | tablespoon | Orange Flavoured Liqueur |
| *OR* | ||
| 1½ | tablespoon | Dark Rum |
| ⅓ | cup | Whipping Cream |
| 3 | cups | Strawberries, halved |
| 1 | Mint Sprigs | |
Directions
Servings: 4
In the top of a double-boiler with simmering water in the bottom part, combine egg yolks, sugar and juice. Using an electric mixer, beat mixture until thick and pale, about 4 - 5 minutes. Remove from heat and stir in orange-flavoured liqueur or rum until smooth. Refrigerate sauce until cool, about 30 minutes. Gently fold in whipped cream, cover and refrigerate. To serve, divide strawberries among 4 large balloon glasses or serving dishes. Spoon some of the sauce over and garnish with a mint sprig. Serves 4.
From The Gazette, 91/06/26.