Free Recipe Strawberries a la Blue Fox
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Strawberries a la Blue Fox Recipe
30 Fresh jumbo strawberries
-Sabayon Cream-
2 Egg yolks
2 tb Granulated sugar
2 tb Sherry; port, or Marsala
Confectioners sugar
1 c Heavy cream
Strawberries a la Blue Fox Preparation
1. Wash strawberries in cold water. Drain well, then hull. From point, slit each berry into quarters, but don”t cut through bottom. Refrigerate. 2. Make Sabayon Cream: In top of double boiler, with portable electric mixer at medium speed, beat egg yolks with granulated sugar and sherry until well combined. 3. Place over boiling water; beat at medium speed until mixture is thick and forms soft peaks when beater is slowly raised – – about 5 minutes. Remove from heat. 4. Immediately set top of double boiler in bowl of ice; continue beating until mixture is cool – about 2 minutes. Let stand in ice in refrigerator, 30 minutes. 5. Meanwhile, in medium bowl, combine 3/4 cup confectioners sugar and cream. Refrigerate, along with portable electric-beater blades, 30 minutes. 6. Add chilled cooked mixture to chilled cream mixture; beat until stiff. 7. Fill each strawberry with Sabayon mixture (using pastry bag with decorating tip, if desired), and bringing Sabayon mixture to peak at top. Refrigerate. 8. To serve: Sprinkle filled berries lightly with confectioners” sugar. Arrange on mound of crushed ice. Makes 8 to 10 servings. Recipe by: diane@keyway.net (The Blue fox, San Francisco) Volume 01 Number 319 by Diane Geary <diane@keyway.net> on Nov 27, 1997
Cooking Temperature:
Recipe Serves: 8
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