Lemon Sabayon with Strawberries (Kopie)

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Contributed by Allen Susser

SERVINGS: 4

This dessert is for people who like to finish a meal with something that's sweet but not heavy.

2 pints strawberries, hulled and halved
1/4 cup sugar
1 teaspoon finely chopped mint
1/4 cup fresh lemon juice
3 large egg yolks
2 tablespoons Grand Marnier
1/2 teaspoon pure vanilla extract

In a bowl, toss the strawberries with 1 tablespoon of the sugar and the mint. Fill a large bowl halfway with ice cubes and water; set a medium bowl in the water.
2. In a large stainless steel bowl, combine the lemon juice, egg yolks, Grand Marnier, vanilla and the remaining 3 tablespoons of sugar. Set the bowl over a saucepan containing 1 1/2 inches of simmering water and whisk constantly until the egg mixture is light and thick enough to leave a ribbon trail when the whisk is lifted, about 10 minutes.
3. Pour the sabayon into the medium bowl set in ice water and whisk until cool, about 5 minutes. Spoon the sabayon into parfait glasses and serve with the strawberries.

Make Ahead The strawberries can be prepared up to 1 hour ahead. Notes One Serving Calories 167 kcal, Total Fat 4.4 gm, Saturated Fat 1.2 gm.

From Ten Super Healthy Fruits
Published January 1998

http://www.foodandwine.com/recipes/lemon-sabayon-with-strawberries