Deep Fried Strawberries with Sauce Sabayon

A specialty of the San Francisco Hilton

4 portions
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 -ounce yeast
  • 1 teaspoon superfine sugar
  • 3/8 cup water
  • 3/8 cup flat beer
  • 1 tablespoon olive oil
  • 12 large strawberries
  • 4 tablespoons Grand Marnier
  • flour, to coat
  • 1/2 stiffly beaten egg white
  • 2 egg yolks
  • 2 (1/2 egg shells) castor sugar
  • 2 (1/2 egg shells) white wine
  • For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a smooth batter. Let rest for 4 hours.

  • Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380 degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries into batter, 1 at a time and fry in oil about 1 minute, 20 seconds.

  • Heat together egg yolks, sugar, wine, and remaining Grand Marnier in double boiler, whisking for 4 minutes until thick and light. Fry strawberries once more for 40 seconds. Place on plate, lined with doily, and serve with sauce.

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