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Reprinted from The Edge 1999.2000
Photo by Paul Foster
Sabayon and vanilla ice cream with fresh berries


• 1 whole egg
• 5 egg yolks
• 2 tablespoons sugar
• ½ cup dessert wine (we chose late harvest Elderton Golden Semillon)
• 1 quart premium quality ice cream
• fresh berries

For each serving, spoon one-half cup of ice cream onto a piece of wax paper, form into a ball and place in the freezer. Over a double boiler (or a mixing bowl held over a saucepan of boiling water), whisk the egg, yolks and sugar until pale yellow and nearly doubled in volume. Add wine and continue beating until thick. Remove from heat.

Place an ice cream ball in a glass or bowl, spoon sabayon over the top and add berries. Garnish with mint leaves.

Wine Picks:
Hardy Whiskers Blake Port, Australia, $17.50
Livio Pelluga Picolit 1991 White Dessert Wine, $125 half bottle
Elderton Golden Semillon, Australia, $18.20 half bottle

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