S e r v es 8

For the sabayon
4 large eggs
4 large yolks
3/4 cup granulated sugar
Juice from 4 lemons
(about 1 cup)
4 oz. (8 Tbs.) room-temperature
butter, cut into small pieces
1/2 cup heavy cream, whipped to
soft peaks
For the blueberry sauce
21/2 cups fresh blueberries (or
frozen, thawed and drained)
3/4 cup granulated sugar
2 tsp. freshly squeezed lemon
juice
For the cookies
9 oz. (2 cups) unbleached
all-purpose flour
21/4 oz. (1/2 cup) confectioners’
sugar
1/4 tsp. salt
8 oz. (16 Tbs.) cold unsalted
butter, cut into small pieces
For assembling
Confectioners’ sugar,
for dusting
Fresh mint sprigs, for garnish
(optional)

A sabayon is a cousin of the
light, egg-based Italian dessert
zabaglione.

Make the sabayon

  1. Pourthe egg and yolks into a
    stainless-steel bowl. Whisk in the
    sugar, a little at a time,then continue whisking untilthe mixture
    is lighter in color and air has been
    incorporated. Whisk in the lemon juice.
  2. Bring some waterto a simmer in a saucepan. Setthe bowl overthe water,
    but make sure it doesn’ttouch the water. To ensure a smooth, lighttexture,
    whisk continuously throughoutthe cooking process.
  3. Whisk untilthe sabayon becomes frothy and thick, scraping the sides and
    bottom ofthe bowl. Remove the sabayon from the heatjust as ribbons start
    to trail offthe whisk. Continue to whisk for another minute to help setthe
    sabayon.
  4. Gently whisk in the butter a little at a time until it’s completely incorporated.
    Ifthe butter melts immediately, stop adding it and whisk the sabayon a little
    longerto cool itto tepid.
  5. Have ready a big bowl of ice. Setthe bowl of warm sabayon on the ice. Whisk
    the sabayon overthe ice periodically for about10 minutes.(Quick cooling
    keeps bacteria at bay and allows you to add the whipped cream with no danger of curdling the cream.)
  6. Gently fold the whipped cream into the chilled sabayon with a rubber
    spatula. Refrigerate atfor least11/2hours before serving. The chilled sabayon
    can hold for up to 24 hours, butit’s best served the same day.

Make the blueberry sauce

Combine 1 cup ofthe blueberries with 1 Tbs. water,the sugar, and the lemon
juice in small saucepan. Cook over medium-high heat, stirring occasionally,
untilthe sugar has dissolved and mixture is boiling, about 4 minutes. Remove
from the heat. Stir in the remaining blueberries. Refrigerate for 3 to 24 hours.
Serve well chilled.


Make the cookies

  1. Heatthe oven to 350°F. Line 2 baking sheets with foil or parchment.
  2. In an electric mixer, combine the flour, sugar, and salt; mix for 30 seconds
    to blend. Add the cold butter and blend on a low speed untilthe dough just
    comes together, about 2 minutes. Roll outthe dough about1/8 inch thick on a
    lightly floured surface.(Ifthe dough is too sticky, refrigerate itfor 30 minutes
    before continuing.) Stamp out 8 cookies with a 31/2-inch round cookie cutter;
    arrange the rounds on a baking sheet11/2inches apart.(Chillthe dough scraps
    until ready to use for a second batch.)
  3. Bake the first batch of cookies untilthe edges are lightly browned,12 to
    14 minutes. Letthe baking sheets sit on a wire rack for 3 minutes, and then

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