Grilled Plums with Basil Lemon Shortbread Biscuit and Kikkoman Hoisin Sabayon

Grilled Plums

1. Toss plums with coconut oil.
2. Preheat grill to 600°F.
3. Clean grill and oil grates.
4. Grill plums, cut side down, for 1 minute or until lightly caramelized.

Hoisin Sabayon

1. Whisk egg yolks, Kikkoman® Gluten-Free Hoisin Sauce, sumac, lemon juice, prosecco, and salt in a heatproof bowl.
2. Set over a simmering water bath and whisk continuously until mixture thickens and ribbons form (8–10 minutes).
3. Remove from heat and hold warm or chill for later use.

Lemon Shortbread Biscuit

1. Preheat oven to 400°F.
2. Combine flour and sugar in a bowl. Cut in butter until sandy. Add yolks and lemon zest, mixing gently until dough comes together.
3. Roll and cut as desired. Bake on a parchment-lined sheet tray for 10–12 minutes or until edges are golden. Cool and dust with sugar.

Basil Citrus Sugar

1. Dry lemon zest overnight on a sheet tray.
2. Toast basil briefly in a low oven until crisp.
3. Blend zest and basil into sugar using a food processor or mortar and pestle.
4. Store airtight until ready to use.

To Plate

Place one or two grilled plum halves on each plate. Spoon or pipe hoisin sabayon alongside. Garnish with a shortbread biscuit and a generous sprinkle of basil citrus sugar. Add whole basil leaves for garnish, if desired. Serve immediately.