Grapefruit sabayon gratin
Grapefruit Sabayon Gratin is a sophisticated dessert featuring zesty grapefruit topped with a creamy, airy sabayon made from egg yolks and rosé wine, broiled to perfection. This light and tangy treat is sure to impress at any dinner table.
Cook time 30 min
Prep time 30 min
Ingredients:
1/4 cup sugar1 grapefruit
2 fl oz rosé
2 yolks
Grapefruit Sabayon Gratin is a delightful and elegant dessert that combines the zesty flavor of grapefruit with the creamy texture of sabayon. This light, airy, and slightly tangy dessert is perfect for ending a meal on a sophisticated note. Follow these instructions to make a dessert that will impress your guests.
Instructions:
- Start by peeling the grapefruit. Remove all the pith and cut the flesh into segments. Set the segments aside.
- Place a medium-sized saucepan with a few inches of water on the stove and bring it to a simmer. Ensure that the bowl you will use for mixing the sabayon will fit securely over the saucepan without touching the water.
- In a heatproof mixing bowl, whisk together the egg yolks and sugar until well combined.
- Add the rosé wine to the mixture and whisk until everything is integrated.
- Place the bowl over the simmering water, creating a double boiler effect.
- Continuously whisk the mixture while it's over the heat. The sabayon mixture should begin to thicken and become creamy; this usually takes about 5-8 minutes. Make sure to whisk constantly to avoid scrambling the eggs.
- The sabayon is ready when it has thickened to a consistency similar to that of a lightly whipped cream and has increased in volume.
- Preheat your broiler (grill) to high.
- Arrange the grapefruit segments evenly in heatproof gratin or shallow baking dishes.
- Spoon the sabayon mixture evenly over the top of the grapefruit segments.
- Place the gratin dishes under the preheated broiler.
- Broil for about 2-4 minutes, or until the sabayon is lightly browned and bubbly. Keep a close eye on the dish to prevent burning.
- Remove the gratin dishes from the broiler and let them cool slightly.
- Serve the Grapefruit Sabayon Gratin warm for the best flavor and texture.
Grapefruit Sabayon Gratin is a sophisticated and refreshing dessert that will surely impress your family and friends. The combination of the creamy sabayon and the tart grapefruit creates a perfect balance of flavors that is both light and satisfying. Enjoy your delicious creation!
Grapefruit sabayon gratin FAQ:
The sabayon is done when it has thickened to a consistency similar to lightly whipped cream and has increased in volume. This usually takes about 5-8 minutes of continuous whisking over the simmering water.
Store any leftover Grapefruit Sabayon Gratin in an airtight container in the refrigerator for up to 2 days. It's best served fresh, but you can chill it and re-broil for a few minutes to refresh before serving.
Yes, you can substitute grapefruit with other citrus fruits such as oranges or lemons. However, keep in mind that the flavor and sweetness may vary, so adjust sugar levels accordingly.
A shallow heatproof baking dish or ramekins are ideal for broiling the sabayon. This allows for even heating and browning. Ensure the dish is not too deep to prevent the sabayon from burning.
If the mixture begins to scramble, immediately remove the bowl from the heat. You can try to salvage it by vigorously whisking it to incorporate air, but if too clumpy, you may need to start over.
Tips:
- Ensure the yolks are fresh for a richer and smoother sabayon.
- When whisking the sabayon, consistency is key. Maintain a steady, moderate speed to create a light and airy texture.
- Use a broiler for the gratin step to achieve a beautiful golden-brown top.
- Serve immediately for the best texture and flavor.
- Chill the grapefruit segments before adding them to the sabayon for a contrast in temperatures that enhances the eating experience.
Nutrition per serving
4 ServingsCalories 110kcal
Protein 1.81g
Carbohydrates 18g
Fiber 0.78g
Sugar 16g
Fat 2.56g
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