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

SERVES SIX

• 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.

TO SERVE:
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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