Coconut Island with Lemon Sabayon Sauce
From chefmeow 16 years ago
- 20 minutes to make
- Serves 4
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 shopping list
- 1/4 cup granulated sugar shopping list
- 5-1/2 ounce can coconut milk shopping list
- 1 lemon shopping list
- 2 teaspoons vanilla extract shopping list
- toasted coconut flakes shopping list
- Sauce: shopping list
- 2 egg yolks shopping list
- 1/4 cup marsala shopping list
- 1 lemon shopping list
- 1/3 cup granulated sugar shopping list
How to make it
- Add 1/2 lemon juice to egg white and whisk on high speed until frothy.
- Slowly add in sugar until stiff peaks form.
- Bring coconut milk, juice of 1/2 lemon and vanilla extract to a simmer.
- Shape meringue into a quenelle and poach it in coconut milk 5 minutes or until cooked.
- Remove from milk and gently roll in toasted coconut flakes.
- To make sauce whisk together yolks, sugar and marsala for 5 minutes.
- Over medium high heat whisk yolks until they start to thicken them remove from heat.
- Whisk another 30 seconds then add juice and zest from lemon.
- Plate some of the lemon sabayon sauce to create a pool then add meringue.
- Dust with toasted coconut flakes and serve immediately.
The Rating
Reviewed by 5 people-
Beautiful presentation, looks delicious! Thanks to you and your friend for sharing!
juliecake
in Bluffdale loved it
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I'm not sure what marsala is could ya tell me. otherwixe this looks good.
momo_55grandma
in Mountianview loved it
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Wow, it looks fantastic and sounds delicious!
bluewaterandsand
in GAFFNEY loved it
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