black-humored boss lady, I won't share with you what I was eating :p

Chardonnay Sabayon with Strawberries
Serves 4

6 egg yolks
1/2 cup granulated sugar 125 mL
2 tbsp unflavoured gelatin 10 mL
1 cup Chardonnay white wine 250 mL
3/4 cup 35 % whipping cream, whipped 175 mL
2 cups halved fresh strawberries 500 mL
Fresh mint sprigs

Recipe Directions
Place egg yolks, sugar and gelatin in a double boiler over simmering water. Whisk until gelatin is melted and sugar is incorporated but be careful not to let the eggs scramble.
Add the Chardonnay and beat until thickened and tripled in volume (the mixture will coat the back of a spoon).
Cool mixture over an ice bath; fold in the whipped cream.
Divide strawberries between large wine glasses and top with sabayon. Garnish with a sprig of mint.