Strawberries with Sabayon Cream
- Diabetes-friendly
- Heart-healthy
- Low sodium
- Low fat
A rich, subtly flavoured sabayon mixed with cream tops the season’s best strawberries – a direct route to dessert heaven. You can serve the strawberries and sauce over a piece of cake for an elegant strawberry shortcake.
Ingredients
- 4 egg yolks
- 3 tbsp (45 mL) granulated sugar
- 1/2 tsp (2 mL) finely grated orange rind
- 1 tbsp (15 mL) orange juice
- 1/4 cup (60) tawny port or sweet sherry
- 1/4 cup (125 mL) whipping cream
- 6 cups (1.5 L) strawberries, hulled and halved
Preparation
With electric hand mixer or whisk in heatproof bowl, beat together egg yolks, sugar and orange rind until pale and thickened.
Place over saucepan of barely simmering water; while beating at high speed, slowly pour in orange juice, then port. Continue beating until mixture is in soft peaks, about 5 minutes; let cool.
Chill in refrigerator for 1 to 2 hours. Whip cream; fold into cooled sabayon (yolk mixture).
Divide strawberries evenly among 6 bowls; top with sabayon cream.
Makes 6 servings.
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