Nutrients per serving
- Calories: 391
Strawberries
Tulip Cups with Strawberries and Sabayon
Elegant light Italian custard spooned over juicy sweet berries makes a spectacular dessert. Puff pastry cups may be prepared ahead and stored in a covered container.
Cooking Time: Not Available
Baking Time: 25 Minutes
Servings: 6
Ingredients:
- 1/2 pkg (14 oz / 397 g) frozen puff
- 3 egg yolks
- 2 tbsp (25 mL) sugar
- 2 tbsp (25 mL) apricot brandy
- 2 tbsp (25 mL) water
- 1 quart (1 L) Ontario Strawberries, (4 cups) washed, hulled and sliced
Preparation:
Butter the outsides of six 6-ounce (175 mL) custard cups; place upside-down on baking sheet.
On floured surface, roll pastry to a 15 x 10-inch (37.5 x 25 cm) rectangle. Cut into six 5-inch (12.5 cm) squares. With fork, prick squares well. Drape each square over bottoms of prepared custard cups, pressing pastry against sides of cups. Bake at 400ºF (200ºC) for 15 to 20 minutes or until golden brown. Gently remove pastry cups from custard cups and place on racks to cool.
In top of double boiler, beat egg yolks and sugar with electric mixer or whisk, until blended. Beat in brandy and water. Place over simmering water and continue beating until sabayon is thick and smooth, 5 to 7 minutes. Use immediately or chill.
At serving time, spoon strawberries into pastry cups and top with sabayon.
