Grapefruit Sabayon Gratin
Grapefruit Sabayon Gratin
2 ruby red grapefruit at room temp
2 large egg yolks
1/4 cup sugar
1/4 cup sweet desert wine, such as Orange Muscat
1. Preheat broiler.
2. Cut peel, including all white pith, from grapefruit with a
sharp knife. Cut segments from membranes and divide
segments among 4 gratin dishes.
3. Combine yolks sugar and wine in a large metal bowl and set
over a saucepan of barely simmering water. Beat with a
handheld mixer on med-high speed until mixture registers 140
degrees on a thermometer, about 4 minutes. Continue
beating over heat until mixture has tripled in volume and
forms a thick ribbon when mixer is lifted, 4 to 5 minutes more.
4. Spoon sabayon over grapefruit segments and broil 4 to 6
inches from heat just until sabayon is browned. about 30
seconds. Serve immediately.
2 ruby red grapefruit at room temp
2 large egg yolks
1/4 cup sugar
1/4 cup sweet desert wine, such as Orange Muscat
1. Preheat broiler.
2. Cut peel, including all white pith, from grapefruit with a
sharp knife. Cut segments from membranes and divide
segments among 4 gratin dishes.
3. Combine yolks sugar and wine in a large metal bowl and set
over a saucepan of barely simmering water. Beat with a
handheld mixer on med-
beating over heat until mixture has tripled in volume and
forms a thick ribbon when mixer is lifted, 4 to 5 minutes more.
4. Spoon sabayon over grapefruit segments and broil 4 to 6
inches from heat just until sabayon is browned. about 30
seconds. Serve immediately.