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"Soup Of Fruits" w Chardonnay Sabayon & Coconut Shortbreads

Type: Fruit
Courses: Dessert
Serves: 6 people

Recipe Ingredients

  Cut up fruit
  Chardonnay Sabayon
7   Egg yolks (large)
1/2 cup 99g / 3.5ozSugar
1/2 teaspoon 2.5mlSalt
1 cup 237mlChardonnay
3 tablespoons 45mlKirsch or brandy
3/4 cup 177mlHeavy cream - whipped to soft peak
  Coconut Shortbreads
2 cups 125g / 4.4ozAll-purpose flour
2/3 cup 131g / 4.6ozSugar
1/2 teaspoon 2.5mlSalt
4 cups 372g / 13ozShredded unsweetened coconut
1/2 lb 227g / 8ozChilled sweet butter - cut in 1/4" bits
1 1/2 teaspoons 7.5mlVanilla extract

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.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9620 broadcast 07-22-1996) - Downloaded from their Web-Site -


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