Coconut Island With Lemon Sabayon Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe comes from my friend Betty who makes this on a regular basis when she has card parties. This is a really good recipe and it is so pretty on a plate. Enjoy Ingredients:
1 egg white |
1/4 cup granulated sugar |
5-1/2 ounce can coconut milk |
1 lemon |
2 teaspoons vanilla extract |
toasted coconut flakes |
sauce |
2 egg yolks |
1/4 cup marsala |
1 lemon |
1/3 cup granulated sugar |
Directions:
1. Add 1/2 lemon juice to egg white and whisk on high speed until frothy.
2. Slowly add in sugar until stiff peaks form.
3. Bring coconut milk, juice of 1/2 lemon and vanilla extract to a simmer.
4. Shape meringue into a quenelle and poach it in coconut milk 5 minutes or until cooked.
5. Remove from milk and gently roll in toasted coconut flakes.
6. To make sauce whisk together yolks, sugar and marsala for 5 minutes.
7. Over medium high heat whisk yolks until they start to thicken them remove from heat.
8. Whisk another 30 seconds then add juice and zest from lemon.
9. Plate some of the lemon sabayon sauce to create a pool then add meringue.
10. Dust with toasted coconut flakes and serve immediately.
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