Strawberries With Champagne Sabayon

Recipe Ingredients

1 cup	237ml	Sliced strawberries
1/4 cup	49g / 1.7oz	Sugar - plus
1 teaspoon	5ml	Sugar
1/4 cup	59ml	Grand Mariner
3		Egg yolks
		Juice from 1/2 lemon
1/2 cup	118ml	Champagne
2 tablespoons	30ml	Roughly-chopped mint
		Powdered sugar

Recipe Instructions

Preheat oven to 500 degrees.

For the strawberries: In a small sauce pan, heat the strawberries, 1/4 cup sugar and Grand Mariner together until the sugar dissolves, about 3 to 4 minutes. Remove from heat and set aside.

For the sabayon: In a medium bowl whisk together the egg yolks with the lemon juice, champagne, and 1 teaspoon of the sugar. Place the bowl over a pot of simmering water and whisk until very thick and frothy, about 3 to 4 minutes.

In two 5-inch by 1-inch shallow ramekins, spoon half of the strawberries in each. Spread the sabayon over the top of each ramekin. Place the ramekins in the oven. Brown the tops of the ramekins for 2 to 3 minutes or until golden-brown. Serve warm. Dust each ramekin with powdered sugar and chiffonade of mint.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2308 broadcast 02-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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