Orange and Grapefruit with Sabayon
Sabayon is a sweet sauce made with wine, sugar and egg yolks. Here it is combined with orange, grapefruit, raspberries, strawberries and red currents to create a delicious dessert.
Ingredients
- 1 orange segmented
- 1 grapefruit segmented
- A handful of redcurrants
- A handful of strawberries
- A handful of raspberries
- 3 egg yolks
- 50g caster sugar
- 25ml white wine
- Mint sprigs to garnish
Method
Using a small sharp knife slice the top and bottom off the orange.
Sit it on a chopping board and, starting at the top, follow the orange round cutting off the skin until you get to the bottom. Continue all the way around until all the pith and skin are removed.
Hold the fruit in your hand, over a bowl and cut as close to the line on both sides of the segments as possible, removing all the segments as you go.
To make the sabayon, whisk the egg yolks and sugar over a pan of boiling water in a large bowl until it reaches a ribbon stage. Add a splash of white wine.
Pop the fruits onto a plate and spoon the sabayon over. Colour with a blow torch and garnish with mint sprigs.
Ingredients
- 1 orange segmented
- 1 grapefruit segmented
- A handful of redcurrants
- A handful of strawberries
- A handful of raspberries
- 3 egg yolks
- 50g caster sugar
- 25ml white wine
- Mint sprigs to garnish
Method
Using a small sharp knife slice the top and bottom off the orange.
Sit it on a chopping board and, starting at the top, follow the orange round cutting off the skin until you get to the bottom. Continue all the way around until all the pith and skin are removed.
Hold the fruit in your hand, over a bowl and cut as close to the line on both sides of the segments as possible, removing all the segments as you go.
To make the sabayon, whisk the egg yolks and sugar over a pan of boiling water in a large bowl until it reaches a ribbon stage. Add a splash of white wine.
Pop the fruits onto a plate and spoon the sabayon over. Colour with a blow torch and garnish with mint sprigs.
