Honey Sabayon With Fruit

By allie5jones

Ingredients

• 6 egg yolks
• Honey to taste
• 2/3 cvup white wine or champagne
• 1 large grapfruit segmented
• May also use blueberries, peaches, strawberries.

Details

Servings 6

Preparation

Step 1

Fill a large pot 1/2 full with water and find a metal bowl that fits snugly over the pot. Turn the heat to medium flame. Once the water is at a simmer, put the egg yolks and honey in the bowl and whisk to combine. Put the bowl over the simmering water, making sure that the water does not touch the bottom of the bowl. Whisk constantly until the yolks and honey start to warm. Be sure to scrape the sides of the bowl to avoid cooking the eggs. Add the wine and continue whisking constantly until thickened, about 10-15 minutes. Season to taste with more honey if desired. When the whisk leaves a trail in the sabayon that lasts for 2 seconds, it is ready. Place in refrigerator and whisk every couple of minutes until cool.
Divide the grapefruit segment between 6 bowls, draining away as much of the liquid as possible. Spoon sabayon over the top and serve.