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Strawberries With Champagne Sabayon Sauce

3 pints fresh strawberries, sliced
1 cup sugar
10 egg yolks
1 cup champagne
Rinse berries. Then
drain and hull. Place 6 equal portions in small serving dishes. In the top of a
double boiler, whisk together sugar and egg yolks. Stir in champagne. Place over
simmering water, whisking constantly, until mixture becomes thick and foamy.
Pour sauce over berries, and serve.
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