Recipe - Strawberries A La Blue Fox

30 Fresh jumbo strawberries
Sabayon Cream
2 Egg yolks
2 tablespoon Granulated sugar
2 tablespoon Sherry; port, or Marsala
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 Three fourths cup confectioners sugar and
cream. Refrigerate, along with portable electricbeater 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@keyway.net (The Blue fox, San Francisco)

Posted to recipeludigest Volume 01 Number 319 by "Diane Geary"
diane@keyway.net on Nov 27, 1997