LEMON SABAYON w/GRAPEFRUIT

By BobD

Ingredients

• 6 SERVINGS
• The sabayon also pairs well with oranges or berries. Traditional to serve sabayon still warm,this version also tastes delicious chilled.
• 3 grapefruits
• 2 whole large eggs
• 2 large egg yolks
• 3/4 cup sugar
• 1/2 cup fresh lemon juice
• 2 tablespoons cold unsalted butter, cut in half

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Cut peel, including all white pith, from grapefruits with a sharp knife. Cut segments free from membranes and divide among 6 bowls.

Whisk together whole eggs, yolks, and sugar in a metal bowl until combined well, 1 to 2 minutes.

Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes.

Add one third of lemon juice and whisk until thickened, about 1 minute. Add half of remaining lemon juice and whisk until thickened, about 1 minute.

Repeat with remaining lemon juice. Continue cooking, whisking constantly, until thickened and an instant-read thermometer registers 170F, 7 to 8 minutes more.

Remove from heat and whisk in butter, 1 piece at a time, until incorporated. Cool slightly.

Spoon warm sabayon over grapefruit segments. Serve remaining sabayon on the side.

COOKS NOTES:
Sabayon can be chilled, its surface covered with plastic wrap, up to 1 day. Serve cold.
Sabayon can be beaten with an electric mixer instead of a whisk; it will take about 2 minutes less.