Sabayon Sauce I

1/2 rounded tsp unflavored gelatin

1/2 cup Chardonnay

1/4 cup sugar

2 egg yolks, room temp.

Pinch of salt

1/3 cup whipping cream, room temp.

1 tbs orange liqueur

Sprinkle gelatin over wine in large metal bowl and let stand several minutes until softened. Whisk in sugar, yolks and salt using circular motion until top is foamy. Place bowl over large saucepan of hot water, set over low heat and continue whisking until egg mixture is thick and foamy and instant-reading thermometer registers 160-165F. Cool to room temperature about 5 minutes, whisking occasionally.