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Plums with shortbread and sabayon

Plums with shortbread and sabayon — a community recipe on Potlikkr.

Ingredients

• 1.0 tbsp Lemon Juice
• 1.0 tsp Sea Salt
• 1.0 tbsp Lemon Juice

Method (preview)

1. 1

   For the sabayon, whisk the egg yolks, wine, sugar and lemon juice in a medium bowl for one minute. Place the bowl over a pan of barely-simmering water and whisk constantly for 7-8 minutes until the sabayon is light and fluffy. Set the bowl over a larger bowl filled with ice and continue whisking to chill the sauce. Cover the sauce with clingfilm and refrigerate overnight.

2. 2

   For the shortbread, place the egg yolks and sugar in the bowl of a food mixer fitted with the paddle attachment. Mix on a high speed for four minutes until the mixture is very pale and doubled in volume. Reduce the speed to minimum, add the flour, baking powder and salt and mix for two minutes. Add the butter, mix for one more minute then scrape the dough onto a baking tray lined with greaseproof paper. Cover the tray with clingfilm and place in the fridge for 35 minutes for the dough to stiffen.