Life is light and breezy on the beach, which may be why Jillian and Len at the Qualicum Bay Bed & Breakfast have agreed to share their delicate sherry sauce.  Serve as shown with fresh fruit for an easy breezy brunch.  Serve on fruit on Art Glass #201 hors d'oeuvre tray, serve sauce in #102 dessert bowl, and use #910 spreader.

 

1 egg (lightly beaten)

1/4 cup sugar

1/4 cup sherry or sweet dessert wine

Pinch salt

2 tsp butter

Juice of 1/2 orange

Juice of 1/2 lemon

1/4 cup whipping cream

Bunch fresh mint

 

Combine all ingredients except whipping cream in the top of a double boiler.  Stir over boiling water until thick.  Chill until ready to serve.  Just before serving, whip the cream and fold into the sauce.  Serve as a dipping sauce in a separate bowl.  Garnish the plate with mint leaves and edible flowers.

 

Recipe courtesy of the Qualicum Bay Bed & Breakfast on scenic Vancouver Island, BC