Ingredients Jump to Instructions ↓

  1. 7 Egg yolks (large)

  2. 1/2 cup 99g / 3 1/2oz Sugar

  3. 1 cup 237ml Chardonnay

  4. 3 tablespoons 45ml Kirsch or brandy

  5. 3/4 cup 177ml Heavy cream - whipped to soft peak Coconut Shortbreads

  6. 2 cups 125g / 4.4oz All-purpose flour

  7. 2/3 cup 131g / 4.6oz Sugar

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 4 cups 372g / 13oz Shredded unsweetened coconut

  10. 1/2 lb 227g / 8oz Chilled sweet butter - cut in

  11. 1/4" bits

  12. 1 1/2 teaspoons 7 1/2ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Chardonnay Sabayon: Beat the yolks, sugar, and salt until light. Place mixture on top of a double boiler and whisk in the champagne and kirsch. Continue whisking until the mixture mounds and quadruples in volume. Cool the mixture and carefully fold in the whipped cream. Refrigerate and use within 4 hours. Sabayon can also be served warm. Omit the cream and serve warm just as soon as the whisking is completed. For the Coconut Shortbreads: Preheat oven to 350 degrees. Place all ingredients in a mixing bowl and with the dough paddle mix until dough just comes together and forms a ball. Press dough evenly into lightly buttered tart pans. Chill briefly and then bake for 25 to 30 minutes until dough is golden brown. Cool for 2 minutes then cut into wedges on the tart bottom while still warm. Let cool and refrigerate before removing cookies from tart bottom. If shortbreads seem too moist or soft place back in oven and bake for 3 5 minutes longer until crisp. Store in an airtight container in the refrigerator or freezer. This yields 32 cookies from 2 nine-inch tart pans with removable bottoms. To serve the Soup: Fill a wide rim soup bowl with Sabayon, arrange cut fruits attractively on top and garnish with a wedge or two of the Coconut Shortbread.


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