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Sabayon Sauce Recipe

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This recipe for Sabayon Sauce, by , is from First of the Last Hurrah's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, October 21, 2007


6 egg yolks,
Approx. 1/2 c. sugar,
2 1/2 c. milk,
Vanilla - Brandy to taste,
1 stick butter
Fresh raspberries

Beat yolks and sugar in saucepan - gradually add milk. Cook over medium heat & stirring often until coats spoon. Add butter until melted. Add flavorings. Cool with plastic wrap directly on top of sauce.
Beat 6 egg whiles until soft peaks. Add sugar & vanilla to taste, approximately 1/4=1/2 c. sugar.
Bake on foil 375 until browned.
Surround vanilla ice cream with fresh raspberries.
Spoon sauce over ice cream & top with meringues.




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