Lemon Sabayon

2018-01-05

Photos

Lemon Sabayon Lemon Sabayon Lemon Sabayon Lemon Sabayon Lemon Sabayon Lemon Sabayon Lemon Sabayon Lemon Sabayon Lemon Sabayon Lemon Sabayon Lemon Sabayon Lemon Sabayon

Recipe

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 170°F, 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.

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Nutritional Info

This information is per serving.

  • Protein

    4
  • Fat Total

    7
  • Calories

    143
  • Sodium

    294