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Coupe Baccarat

Yields 12-martini glass servings

Marinated Strawberries:
1 and one half pounds quartered strawberries
2 Tablespoon plus 1 teaspoon superfine sugar
One quarter cup Grand Marnier
One quarter teaspoon fine grated orange zest
Combine all the ingredients together and marinate for at least an hour.

Coulis of Strawberries:
One and one half pounds fresh strawberries
One half cup granulated sugar
1 teaspoon Tahitian vanilla extract
Place all ingredients into a food processor. Turn on and puree the ingredients into a natural sauce.

Creamy Sabayon:
Five egg yolks
One quarter cup granulated sugar
One quarter cup vanilla bean
1 Tablespoon Grand Marnier
One half teaspoon gelatin sheet
One quarter cup whipped cream (unsweetened)
Whisk the first four ingredients over a bain marie. Whisk to a ribbon stage. Add in the tempered gelatin sheet and until cooled to room temperature. Fold in the whipped cream.

Assembly of dessert:
Place the marinated strawberries into a large martini glass.
Ladle on approximately two ounces of the coulis of strawberry onto the marinated strawberries. Place a scoop of vanilla ice cream onto the strawberries.

Pour on a little more than two ounces of the creamy sabayon onto the vanilla ice cream and onto the strawberries. Decorate with mint sprig, julienne candied orange peel or with a strawberry half. Served with a tuile or your favorite fancy cookie.

For home: It is possible to use a good quality vanilla bean ice cream in place of the creamy sabayon.