Recipe - Strawberries With Champagne Sabayon

1 cup Sliced strawberries
One fourth cup Plus 1 teaspoon sugar
One fourth cup Grand Mariner
3 Egg yolks
Juice from One half lemon
One half cup Champagne
2 tablespoon Roughly chopped mint
Powdered sugar

ESSENCE OF EMERIL SHOW#EE2308

Preheat oven to 500 degrees. For the strawberries: In a small sauce pan,
heat the strawberries, One fourth cup sugar and Grand Mariner together until the
sugar dissolves, about 34 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 34 minutes.
In two 5inch by 1inch 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 23 minutes or until golden
brown. Serve warm. Dust each ramekin with powder sugar and chiffonade of
mint.

Yield: 2 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998