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
Confectioners’ sugar, for dusting
Fresh mint sprigs, for garnish (optional)
12G SALT FAT
160 MG SODIUM
A sabayon is a cousin of the light, egg-based Italian dessert zabaglione
Make the sabayon
- 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.
- 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.
- Whisk untilthe sabayon becomes frothy and thick, scraping the sides and bottom of the bowl. Remove the sabayon from the heatjust as ribbons start to trail offthe whisk. Continue to whisk for another minute to help setthe sabayon.
- 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.
- 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.)
- 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
- Heat the oven to 350°F. Line 2 baking sheets with foil or parchment
- 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 until the dough just comes together, about 2 minutes. Roll out the dough about1/8 inch thick on a lightly floured surface.(If the dough is too sticky, refrigerate it for 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.(Chill the dough scraps until ready to use for a second batch.)
- Bake the first batch of cookies until the edges are lightly browned,12 to 14 minutes. Let the baking sheets sit on a wire rack for 3 minutes, and then carefully transfer the cookies to a rack to cool completely. Repeat with the leftover dough to make another 8 cookies.
Assemble the dessert For each serving, put one cookie on a plate. Spoon about1/2cup of sabayon on top (you’ll have some left over). Top with a second cookie. Sift confectioners’ sugar on top. Spoon some ofthe blueberry sauce on the side, and garnish with a mint sprig, if using.