Slice strawberries and portion into 4 chilled
champagne glasses. In a stainless steel bowl combine yolks, sugar,
and champagne. Cook over a double boiler stirring consistently with
a wire whip until mixture thickens to a heavy sauce consistency, remove
from heat and place bowl on an ice bath and continue to stir until
sauce is cool. Fold in whipped cream and spoon mixture over strawberries.
Garnish with additional whipped cream and fresh mint sprig.
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