Strawberries With Champagne Sabayon Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Sliced strawberries,
1/4 cup: Plus 1 teaspoon sugar,
1/4 cup: Grand Mariner,
3: Egg yolks,
Juice from 1/2 lemon,
1/2 cup: Champagne,
2 tbsp: Roughly chopped mint,
Powdered sugar,
Directions:
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 3-4 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 3-4 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 2-3 minutes
or until golden brown. Serve warm. Dust each ramekin with powder
sugar and chiffonade of mint.
Yield: 2 servings
ESSENCE OF EMERIL SHOW#EE2308
Source from luhu.jp
pan, heat the strawberries, 1/4 cup sugar and Grand Mariner together
until the sugar dissolves, about 3-4 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 3-4 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 2-3 minutes
or until golden brown. Serve warm. Dust each ramekin with powder
sugar and chiffonade of mint.
Yield: 2 servings
ESSENCE OF EMERIL SHOW#EE2308
Source from luhu.jp
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