1/4 c Golden brown sugar; packed
1/4 c Water
4 lg Egg yolks
3 tb Balsamic vinegar
1/4 c Whipping cream; chilled
24 oz Strawberries; hulled,
-quartered
2 tb Sugar
16 oz Pound cake; cut into thin
-slices*
* Arrow uses homemade pecan pound cake.
Combine first 3 ingredients and 2 tablespoons vinegar in medium stainless
steel bowl. Set bowl over pan of simmering water (do not allow bowl to
touch water). Whisk until sabayon triples in volume and thermometer
registers 160F, 4 minutes. Place bowl over larger bowl filled with ice and
water; whisk sabayon until cool.
Beat cream in another medium bowl to soft peaks. Add sabayon and fold
together. Cover and refrigerate sabayon.
Puree 3/4 cup quartered berries with 2 tablespoons sugar and remaining 1
tablespoon balsamic vinegar in processor. Pour puree into large bowl. Add
remaining berries and toss to coat.
Arrange 3 thin cake slices on each of 6 plates. Spoon berry mixture
alongside. Top with sabayon and serve.
Printed in
Yields
6 Servings
