Did you know?
The strawberry, as we know it, was originally grown in northern Europe, but species are also found in Russia, Chile, and the United States.

Strawberry Sabayon

Yield: 6 servings

1 package (10 ounces) frozen sliced California strawberries in syrup, thawed
3 cups assorted fresh fruits (pineapple, oranges, apples, pears, diced)
4 egg yolks, at room temperature
2 tablespoons water
2 tablespoons orange-flavored liqueur
1/4 cup whipping cream, lightly whipped and sweetened

Puree berries; reserve 2 tablespoons. Spoon remaining puree into 6 individual oven proof souffle dishes or custard cups, dividing equally. Fill with the fruits; set aside. In top of double boiler whisk egg yolks until light. Gradually whisk in water until pale yellow. Place over simmering water; whisk vigorously until mixture begins to thicken. Whisk in liqueur. Remove from heat; continue beating until mixture cools. Fold in whipped cream and reserved 2 tablespoons berry puree. Spoon mixture over fruits, dividing equally. Broil 5 to 6 inches from heat until golden, 3 to 4 minutes. Serve immediately.

Copyright  California Strawberry Commission. All Rights Reserved. Reproduced by permission.

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