Recipe courtesy of Gourmet Magazine

Grapefruit Sabayon Gratin

  • Level: Easy
  • Total: 32 min
  • Prep: 2 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

2 ruby red grapefruit, at room temperature

2 large egg yolks

1/4 cup sugar

1/4 cup sweet dessert wine (recommended: Orange Muscat)

Directions

Special equipment:
4 shallow (5 to 6-ounce) individual gratin dishes or a 1-quart shallow flameproof dish; an instant-read thermometer
  1. Preheat broiler. 
  2. Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes. 
  3. Combine yolks, sugar, and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture registers 140 degrees F on thermometer, about 4 minutes. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, 4 to 5 minutes more. Remove bowl from heat. Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds. Serve immediately.