Strawberries a la Blue Fox

Strawberries a la Blue Fox Ingredients

30 Fresh jumbo strawberries	2 tb Granulated sugar
Sabayon Cream	2 tb Sherry; port, or Marsala
2 Egg yolks	1 c Heavy cream

Instructions for Strawberries a la Blue Fox

1. Wash strawberries in cold water. Drain well, then hull. From point, slit each berry into quarters, but dont 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 3/4 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 by: diane@keyway.net (The Blue fox, San Francisco) Posted to recipelu-digest Volume 01 Number 319 by "Diane Geary" on Nov 27, 1997

Main Ingredient: StrawberriesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cream	Egg	Port	Strawberries
Sugar

Desserts Restaurants Cream Port Sherry Strawberries

for flavor and categorization

Have been making this recipe for years and everyone loves it! We have used other berries also (we did not pipe the filling but rather spooned on top the berries). Very elegant dessert!

LadyJay
on Dec 10 2005 8:14PM

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