Recipe - Pound Cakefresh Strawberries And Balsamic Sabayon

One fourth cup Golden brown sugar; packed
One fourth cup Water
4 lg Egg yolks
3 tablespoon Balsamic vinegar
One fourth cup Whipping cream; chilled
24 ounce Strawberries; hulled,
quartered
2 tablespoon Sugar
16 ounce Pound cake; cut into thin
slices*

* Arrow uses homemade pecan pound cake.

Combine first 3 ingredients and 2 tablespoons vinegar in medium stainless
steel bowl. Set bowl over pan of simmering water (do not allow bowl to
touch water). Whisk until sabayon triples in volume and thermometer
registers 160øF, 4 minutes. Place bowl over larger bowl filled with ice and
water; whisk sabayon until cool.

Beat cream in another medium bowl to soft peaks. Add sabayon and fold
together. Cover and refrigerate sabayon.

Puree Three fourths cup quartered berries with 2 tablespoons sugar and remaining 1
tablespoon balsamic vinegar in processor. Pour puree into large bowl. Add
remaining berries and toss to coat.

Arrange 3 thin cake slices on each of 6 plates. Spoon berry mixture
alongside. Top with sabayon and serve.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Arrows, Ogunquit, Maine

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 10,
1998