By Robert St. John

1 cup            cream

1 cup            half and half

2 Tbl            Grand Marnier

3/4  cup       sugar, divided

5                  egg yolks

2 tsp             vanilla extract

In a 1 quart stainless steel pot bring the cream, half and half, Grand Marnier, vanilla and half of the sugar to a simmer. While it is heating, combine the yolks and remaining sugar in a mixing bowl and whip until light in color.

Slowly temper (pour) the cream mixture into to yolks. Once all of the cream has been added into the yolk mixture, return the mixture back to the pot. Cook over low-medium heat stirring constantly with a wooden spoon or spatula, do not use a whip. Make sure to stir the edges and bottom of the saucepot well while the sauce is cooking. Cook until the mixture becomes thick enough to coat a spoon or spatula.

Remove from the heat pour the sauce immediately into a stainless steel bowl and cool down over an ice bath. Refrigerate until needed. This sauce will hold for three to four days covered and refrigerated.

4 pints           fresh strawberries, hulls removed and berries quartered

1/2 cup          sugar

1 Tbl             fresh lemon juice

While the sauce is cooling, prepare the strawberries.

Place the cleaned and cut berries in a large mixing bowl, sprinkle the sugar and lemon juice over the berries and gently toss them in the bowl so that the sugar gets evenly distributed. Do this 1-2 hours prior to serving.

To serve, divide the strawberries evenly among 8 small chilled serving bowls or ice cream dishes. Drizzle one quarter cup of the sauce over the berries and serve.

Yield:

8 servings