Food Network: Strawberries with Champagne Sabayon

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Strawberries with Champagne Sabayon
Recipe courtesy of Emeril Lagasse

Ingredients
1 cup sliced strawberries
1/4 cup plus 1 teaspoon sugar
1/4 cup Grand Mariner
3 egg yolks
Juice from 1/2 lemon
1/2 cup champagne
2 tablespoons roughly chopped mint
Powdered sugar

Directions
Preheat oven to 500 degrees F. For the strawberries:

In a small sauce pan, heat the strawberries, 1/4 cup sugar and Grand Mariner
together until the sugar dissolves, about 3 to 4 minutes. Remove from heat and
set aside. For the sabayon: In a medium bowl whisk together the egg yolks with
the lemon juice, champagne, and 1 teaspoon of the sugar. Place the bowl over a
pot of simmering water and whisk until very thick and frothy, about 3 to 4
minutes. In two 5-inch by 1-inch shallow ramekins, spoon half of the
strawberries in each. Spread the sabayon over the top of each ramekin. Place
the ramekins in the oven. Brown the tops of the ramekins for 2 to 3 minutes or
until golden brown. Serve warm. Dust each ramekin with powder sugar and
chiffonade of mint