Grapefruit Sabayon Cakes Recipe 445

LEMON SABAYON WITH GRAPEFRUIT

Steps:

• 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.

GRAPEFRUIT SABAYON CAKES RECIPE - (4.4/5)

Steps:

• Place the oven rack in the center position and preheat to 350 degrees. Butter the interiors of six 6-ounce ramekins and place in a baking dish or roasting pan. In a large bowl, whisk egg yolks and sugar together until light; whisk in the flour. Followed by the grapefruit juice, then the milk and zest. In a separate bowl use an electric mixer to beat egg whites and salt until soft peaks form. Add to grapefruit batter and fold in gently with a whisk.. Divide batter among prepared ramekins; place baking dish in oven and fill with boiling water to reach halfway up sides of ramekins. Bake until puffed and lightly browned (but the grapefruit sabayon is still visible in bottom), 20 to 25 minutes. Serve warm, dusted with confectioners' sugar.

FRESH GRAPEFRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

SABAYON

Steps:

• Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
• Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

GRAPEFRUIT SABAYON GRATIN

Steps:

• Preheat broiler.
• Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes.
• 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°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.

GRAPEFRUIT ZABAGLIONE

Steps:

• In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
• Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
• Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.