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: firstname.lastname@example.org (The Blue fox, San Francisco) Posted to recipelu-digest Volume 01 Number 319 by "Diane Geary"
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 8|
|Calories from Fat: 133 (65%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 439.9mg||135 %|
|Sodium 23.3mg||1 %|
|Potassium 206.6mg||5 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10.2g|
|Protein 6.4g||9 %|
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Calories per serving: 206
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