Lemon Sabayon with Grapefruit
A elegant citrus dessert combining segments of fresh grapefruit topped with a warm, creamy lemon sabayon sauce. The smooth, custard-like sabayon is made with eggs, sugar, and fresh lemon juice.
Ingredients
- •3 whole grapefruits
- •2 whole whole large eggs
- •2 whole large egg yolks
- •¾ cup sugar
- •½ cup fresh lemon juice
- •2 tablespoons cold unsalted butter
- •
Cooking Instructions
- 1.
Cut peel, including all white pith, from grapefruits with a sharp knife. Cut segments free from membranes and divide among 6 bowls.
10 min
- 2.
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 170°F, 7 to 8 minutes more. Remove from heat and whisk in butter, 1 piece at a time, until incorporated. Cool slightly.
15 min
- 3.
Spoon warm sabayon over grapefruit segments. Serve remaining sabayon on the side.
5 min
