Sabayon
By: Sheri Wetherell
Published: Saturday, December 5, 2009 - 1:54am

Ingredients




2 Egg yolks
 cup Sugar
 cup Cognac
1 pint Strawberries, washed and patted dry
Mint leaves

Preparation

1 Spoon the sabayon over strawberries and serve in clear sherbet dishes or opt for a more creative way to serve this most sensual dessert. 2 In the top of the double boiler beat egg yolks and sugar until thick and a pale yellow color, about 3 to 5 minutes. Set over hot, not boiling water, and add cognac to the yolk mixture and keep beating until the mixture is doubled in volume, about 5 minutes. Remove from heat and set on top of another bowl filled with ice. Whisk occasionally until mixture is cooled. 3 Spoon sabayon over berries. Garnish with mint and serve. 4 Serves 2.