Grapefruit Sabayon Gratin Recipes

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BERRY GRATIN WITH CHAMPAGNE SABAYON



Berry Gratin with Champagne Sabayon image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

4 handfuls mixed berries
3 tablespoons sparkling wine
2 tablespoons caster sugar
3 egg yolks
Zest of 1/2 lemon

Steps:

  • Turn the oven on to broil with the rack about 6 inches/15 cm from the heat.
  • Arrange the berries in individual gratin dishes and set on a baking sheet.
  • Put the wine, sugar and egg yolks in a roomy glass bowl. Whisk to mix. Set the bowl over a saucepan partly filled with hot, but not simmering, water. Don't let the bottom of the bowl touch the water beneath. Whisk until the mixture is frothy, pale and ribbony, 5 to 8 minutes.
  • Remove the bowl from the saucepan. Whisk in the zest and keep whisking a minute or two to cool slightly. Spoon the sabayon over the berries and place under the broiler until the sabayon is bubbly and golden, a minute or two. Place the gratin dishes on plates and serve immediately.

GRAPEFRUIT SABAYON GRATIN



Grapefruit Sabayon Gratin image

Categories     Citrus     Egg     Dessert     Broil     Quick & Easy     Grapefruit     Fortified Wine     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 ruby red grapefruit at room temperature
2 large egg yolks
1/4 cup sugar
1/4 cup sweet dessert wine such as Orange Muscat
Special Equipment
4 shallow (5- to 6-oz) individual gratin dishes or a 1-qt shallow flameproof dish; an instant-read thermometer

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.

BERRY SABAYON GRATINEE



Berry Sabayon Gratinee image

Provided by Food Network

Categories     dessert

Time 32m

Yield 6 servings

Number Of Ingredients 7

8 egg yolks
3/4 cup sugar
1 vanilla bean
1 cup Moscato d'Asti or other sparkling wine
Pinch salt
3 1/2 cups fresh raspberries, blueberries, blackberries, or sliced strawberries
Powdered sugar

Steps:

  • In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife. Add vanilla bean seeds to the egg yolk mixture and whisk to combine. Add wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again.
  • Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes.
  • Preheat the broiler.
  • Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls. Spoon an even amount of the sabayon over each dish. Sprinkle the remaining berries evenly over the dishes. Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler. Broil until the sabayon is golden brown, about 1 to 2 minutes. Sprinkle with powdered sugar and serve immediately.

GRAPEFRUIT GRATIN



Grapefruit Gratin image

This is a refreshing citrus treat for dessert, especially when served alongside our Whole Wheat Walnut-Raisin Biscotti.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 4

3 ruby red grapefruit
1/2 cup sugar
1/4 teaspoon ground cinnamon
Whole-Wheat Walnut-Raisin Biscotti, for serving (optional)

Steps:

  • Preheat broiler with rack 4 inches from heat. Remove peel and pith from grapefruit. Halve fruit vertically; slice crosswise into 3/4-inch-thick half-moons. Place pieces, overlapping to fit, in a shallow broilerproof baking dish (ours was about 12 by 7 inches).
  • In a small bowl, stir together sugar and cinnamon; sprinkle over grapefruit. Broil until sugar has begun to brown, 15 to 20 minutes. Serve with biscotti, if desired.

Nutrition Facts : Calories 159 g, Fiber 2 g, Protein 1 g

GRAPEFRUIT SABAYON CAKES RECIPE - (4.4/5)



Grapefruit Sabayon Cakes Recipe - (4.4/5) image

Provided by SippitySup

Number Of Ingredients 9

1 tablespoon unsalted butter, at room temperature
3 large eggs
2 tablespoon all-purpose flour
2 teaspoon red grapefruit zest
1/4 cup freshly squeezed red grapefruit juice
1 cup whole milk
1 pinch kosher salt
2 tablespoon confectioners sugar
3 cup boiling water, or more as needed

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.

LEMON SABAYON WITH GRAPEFRUIT



Lemon Sabayon with Grapefruit image

Provided by Kay Chun

Categories     Mixer     Egg     Dessert     Quick & Easy     Grapefruit     Lemon     Engagement Party     Party     Double Boiler     Lemon Juice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

3 grapefruits
2 whole large eggs
2 large egg yolks
3/4 cup sugar
1/2 cup fresh lemon juice
2 tablespoons cold unsalted butter, cut in half

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.

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