Grapefruit Zabaglione Recipes

VIN SANTO ZABAGLIONE WITH ORANGE AND GRAPEFRUIT

Steps:

• Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
• Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
• Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.

CHEF JOHN'S ZABAGLIONE

Steps:

• Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
• Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
• Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
• Spoon custard over the strawberries. Serve while custard is still warm.

HONEY ZABAGLIONE WITH GRAPEFRUIT

Steps:

• Remove peel and pith from grapefruits with a sharp knife. Working over a large bowl, carve out segments from between membranes, allowing them to drop into bowl. Refrigerate until ready to use.
• Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.
• Meanwhile, put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Remove yolk mixture from heat. Using a rubber spatula, gently fold whipped cream into yolk mixture until combined. Refrigerate zabaglione 15 minutes.
• Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.

GRAPEFRUIT ZABAGLIONE OVER MIXED BERRIES

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.

GRAPPA ZABAGLIONE

Steps:

• Bring three cups of water to a boil in a three-quart double boiler.
• Beat the yolks with the sugar off the heat in the top of the double boiler until the mixture is thickened and light lemon color.
• Reduce the heat and let the water come to a simmer. Place the bowl snuggly over the simmering water and whisk until the mixture becomes foamy and thickens, about 10 minutes. Gradually whisk the grappa and white wine into the mixture, whisking constantly until the mixture puffs and coats the back of a spoon.
• Whisk the zabaglione over an ice-water bath until completely cool. Cover and refrigerate until chilled.
• When ready to serve, whip the cream and fold it into the zabaglione. Spoon the zabaglione over fresh berries.

GRAPEFRUIT ZABAGLIONE WITH MIXED BERRIES

Steps:

• In a large bowl, toss the berries together. Spoon the berries into 4-6 serving bowls and set aside.
• Combine egg yolks, sugar, grapefruit juice, & salt in metal bowl. {I used a 2 quart metal mixing bowl} Whisk until color is a pale yellow.
• Set the bowl on top of a saucepan of simmering water (Do NOT let the bottom of the bowl touch the water!) Using an electric hand mixer, mix 4-5 minutes until the mix has tripled in volume & is very thick and creamy. {you could do it by hand, but its a lot of mixing}
• Spoon the warm zabaglione over the berries. Top with grapefruit zest. Serve immediately.

ZABAGLIONE WITH POACHED DRIED APRICOTS AND CURRANTS

Steps:

• Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.

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.