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Ingredients
- 6 egg yolks
- 1/2 cup sugar
- 2 teaspoons gelatin
- 1 cup Chardonnay
- 3/4 cup cream, whipped
Method
- Place egg yolks, sugar and gelatin in a double boiler over heat.
- Whisk to melt gelatin and incorporate sugar and yolks being careful not to let the eggs cook.
- Add Chardonnay and whip until thickened and the mixture coats the back of a spoon.
- Cool mixture over ice, then fold in the whipped cream.
- Halve fresh strawberries and sprinkle with sugar and lemon juice.
- To serve, fill large wine glasses 2/3 full with strawberries and top with sabayon.
- Garnish with a sprig of mint.
