Spoon the sabayon over strawberries and serve in clear sherbet dishes or opt for a more creative way to serve this most sensual dessert. In the top of the double boiler beat egg yolks and sugar until thick and a pale yellow color, about 3 to 5 minutes. Set over hot, not boiling water, and add cognac to the yolk mixture and keep beating until the mixture is doubled in volume, about 5 minutes. Remove from heat and set on top of another bowl filled with ice. Whisk occasionally until mixture is cooled. Spoon sabayon over berries. Garnish with mint and serve. Serves 2. SOURCE: Palm Beach Post Interactive Posted to recipelu-digest by QueenBerta@aol.com on Feb 7, 1998
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 650 (36%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 132.1mg||5 %|
|Potassium 315mg||8 %|
|Total Carbohydrate 208g||61 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 207.8g|
|Protein 43.2g||62 %|
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Calories per serving: 1799
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