Name: Ruby Red Grapefruit Sabayon on Coconut Crusts
Yield: 8 servings
Cuisine: French
Ingredients: ¼ cup graham cracker, crumbs; ¼ cup sugar; ¾ cup shredded unsweetened coconut; 1 Tbsp honey; 3 Tbsp melted butter; 1 tsp grated grapefruit, zest; 2 Tbsp Kir, ruby; 7 Tbsp ruby red grapefruit, juice; 6 egg, yolk; ⅓ cup sugar; 2 large ruby red grapefruit, peeled, sectioned; 4 Tbsp bittersweet chocolate, melted

Yields

8 servings

ingredients

Coconut Crust

cup graham cracker, crumbs

cup sugar

cup shredded unsweetened coconut

Tbsp honey

Tbsp melted butter

tsp grated grapefruit, zest

Sabayon Filling

Tbsp Kir, ruby

Tbsp ruby red grapefruit, juice

egg, yolk

⅓

cup sugar

Assembly

large ruby red grapefruit, peeled, sectioned

Tbsp bittersweet chocolate, melted

Ingredient Substitution Guide

directions

Step 1

Preheat oven 325 degrees F.

Step 2

Combine all ingredients for the crust. Butter eight 3 inch tartlet moulds that are about 1 inch deep. Press the crust firmly into each mould so that the crust comes right up to the edge. Place on a cookie sheet and bake for 10 to 13 minutes or until golden and crisp. Tarts will puff up when ready. Remove from oven and poke gently with a fork to deflate. Cool slightly for about 10 minutes. Remove shells from moulds. Prepare sabayon.

Step 3

Combine ingredients for sabayon in either a large stainless steel bowl or the top of a double boiler. Place over gently simmering water. Whisk vigorously for about 7 to 9 minutes or until sabayon becomes thick and ribbon like.

Step 4

To assemble the tarts, pour a little melted chocolate in the bottom of each tart shell. Let cool slightly. Divide the sabayon equally among tarts and top with sections of fresh grapefruit.

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Ruby Red Grapefruit Sabayon on Coconut Crusts