Sabayon
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oranges
|
|
| 2 | each |
lemons
|
|
| 6 | each |
egg yolks
|
*
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
red wine
|
*
|
| ½ | cup |
white wine
|
*
|
| ¼ | cup |
sherry
|
*
|
| 1 | quart |
french vanilla ice cream
|
* |
| 24 | each |
strawberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oranges
|
|
| 2 | each |
lemons
|
|
| 6 | each |
egg yolks
|
*
|
| 355 | ml |
sugar
|
|
| 118 | ml |
red wine
|
*
|
| 118 | ml |
white wine
|
*
|
| 59 | ml |
sherry
|
*
|
| 0.9 | l |
french vanilla ice cream
|
* |
| 24 | each |
strawberries
|
|
Directions
Extract juice from the oranges and lemons.
Grate the rinds on a piece of waxed paper or in a small bowl.
In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute.
Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries.
Keep beating until mixture at- tains the consistency of Hollandaise sauce and foams up a bit.
Remove from heat.
Make individual strawberry sundaes and liberally top with the sauce.
