Join “Jayni’s Kitchen” this week for “Coastal Cuisine.”

Host Jayni Carey and her guest will prepare the following recipes: Salad Greens with Hearts of Palm and Tomatoes, Spicy Lime Shrimp with Coconut Rice Pilaf and Lime Sabayon with Fresh Mango. Those recipes can be found at www.freestatestudios.com.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Lime Sabayon with mango

4 egg yolks

1/2 cup sugar

1 tablespoon lime zest

3/4 cup California Sauvignon Blanc, or other dry white wine

2 or 3 ripe mangoes, peeled and chopped

2 kiwi fruits, peeled and sliced (optional)

Fill the bottom of a saucepan about one-third full with water. Bring the water to a simmer over medium-low heat. Place the egg yolks in a glass bowl just large enough to sit over the top of the saucepan. (A double boiler pan may also be used). Using a wire whisk, whisk the sugar and lime zest into the egg yolks until the mixture becomes very creamy and light in color, about 2 minutes. Whisk in the wine. Place the bowl over the pan of simmering water and continue whisking until the mixture is thick and frothy, and doubled in volume, about 10 minutes. If the water begins to boil rapidly, reduce the heat to maintain a simmer. Remove the bowl from the pan using a towel or hot pad and continue to stir the sabayon for about 1 minute as it cools.

Spoon 2 or 3 tablespoons of the sabayon in the bottom of four to six small wine glasses or dessert bowls. Place some of the mango and kiwi slices (if using) on top. Spoon some more of the sabayon over the fruit and continue layering two more times, ending with fruit on the top.

Serve warm, or cover and chill until ready to serve. Serves 4 to 6.