Sam Choy's Kitchen recipe: Coupe Baccarat

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.