Sam Choy's Kitchen recipe: Coupe Baccarat Yields 12-martini glass servings
Marinated Strawberries: 1½ pounds quartered strawberries 2 Tablespoon plus 1 teaspoon superfine sugar ¼ cup Grand Marnier ¼ teaspoon fine grated orange zest Combine all the ingredients together and marinate for at least an hour.
Coulis of Strawberries: 1½ pounds fresh strawberries ½ cup granulated sugar 1 teaspoon Tahitian vanilla extract Place all ingredients into a food processor. Turn on and puree the ingredients into a natural sauce.
Creamy Sabayon: Five egg yolks ¼ cup granulated sugar ¼ cup vanilla bean 1 Tablespoon Grand Marnier ½ teaspoon gelatin sheet ¼ cup whipped cream (unsweetened) Whisk the first four ingredients over a bain marie. Whisk to a ribbon stage. Add in the tempered gelatin sheet and until cooled to room temperature. Fold in the whipped cream.
Assembly of dessert: Place the marinated strawberries into a large martini glass. Ladle on approximately two ounces of the coulis of strawberry onto the marinated strawberries. Place a scoop of vanilla ice cream onto the strawberries.
Pour on a little more than two ounces of the creamy sabayon onto the vanilla ice cream and onto the strawberries. Decorate with mint sprig, julienne candied orange peel or with a strawberry half. Served with a tuile or your favorite fancy cookie.
For home: It is possible to use a good quality vanilla bean ice cream in place of the creamy sabayon.