Title: Strawberries with orange champagne sabayon
 Categories: Desserts
      Yield: 4 Servings
 
    1/4 c  Sugar
      1 tb Sugar
      3    Egg yolk
  1 1/2 ts Orange peel, grated
    1/2 c  Champagne, dry
    1/4 c  Whipping cream, chilled
      2 tb Whipping cream, chilled
  1 1/2 ts Liqueur, Grand Marnier
  1 1/2 pt Strawberries, fresh, hulled
           -& halved
           Mint leaf, fresh
 
  Servings:   4
  
  **other sparkling wine may be substituted for the Champagne.
  
  My notes:  The egg yolk mixture didn't get thick enough (using large
  eggs), so next time I plan to increase the amount to 4 yolks.
  
  Whisk sugar, egg yolks and orange peel in a medium metal bowl until
  pale yellow and thick, about 3 minutes. Set bowl over saucepan of
  simmering water. Add Champagne to yolk mixture and whisk until
  mixture is doubled in volume and holds shape on spoon, about 5
  minutes. Remove bowl from over water. Set over another bowl filled
  with ice. Cool completely, whisking occasionally.
  
  Using electric mixer, beat cream with Grand Marnier in small bowl
  until almost stiff. Fold cream and Grand Marnier into sabayon. (Can
  be prepared 8 hours ahead. Cover with plastic wrap and refrigerate.)
  
  Preheat broiler. Divide strawberries among 4 shallow broilerproof
  bowls or gratin dishes. Spoon sabayon over. Broil until light brown,
  about 2 minutes. Garnish with mint and serve.