Honey Zabaglione with Grapefruit
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Wednesday, September 9, 2015

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Honey Zabaglione with Grapefruit

Kelly Mike - Wednesday, September 09, 2015

INGREDIENTS

  • 2 red grapefruits
  • 4 large egg yolks
  • 1 1/2 tablespoons good-quality honey
  • 1/4 teaspoon fresh lemon juice
  • Pinch of coarse salt
  • 1/2 cup heavy cream

DIRECTIONS

  1. Remove peel and pith from grapefruits with a sharp knife. Working over a large bowl, carve out segments from between membranes, allowing them to drop into bowl. Refrigerate until ready to use.
  2. Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.
  3. Meanwhile, put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Remove yolk mixture from heat. Using a rubber spatula, gently fold whipped cream into yolk mixture until combined. Refrigerate zabaglione 15 minutes.
  4. Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.

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