Lemon Sabayon with Strawberries

1. 1

   In a bowl, toss the strawberries with 1 tablespoon of the sugar and the mint.

2. 2

   Fill a large bowl halfway with ice cubes and water; set a medium bowl in the water.

3. 3

   In a large stainless steel bowl, combine the lemon juice, egg yolks, Grand Marnier, vanilla and the remaining 3 tablespoons of sugar.

4. 4

   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.

5. 5

   Pour the sabayon into the medium bowl set in ice water and whisk until cool, about 5 minutes.

6. 6

   Spoon the sabayon into parfait glasses and serve with the strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.