Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Lee      

Recipe Categories:

    Strawberries a la Blue Fox


    Source of Recipe


    net

    List of Ingredients




    STRAWBERRIES A LA BLUE FOX

    Ingredients:

    30 fresh jumbo strawberries

    SABAYON CREAM:

    2 egg yolks
    2 tablespoons granulated sugar
    2 tablespoons sherry, port, or Marsala
    Confectioners' sugar
    1 cup heavy cream



    Directions:

    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 cup confectioners' sugar and cream. Refrigerate, along with portable electric-beater 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




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |