I am crazy about gratins. It's actually starting to drive my father crazy, the incessant dad let's have zucchini gratin for dinner and non stop dad I found the best tomato gratin recipe. I've been doing a lot of outside the box thinking about gratins lately (plain old potatoes is just oh-so-boring) and got to wondering, could you make a sweet variation for dessert? I did some research and BINGO! found the most amazing recipe for a grapefruit sabayon gratin. Sounds divinely sophisticated doesn't it? A sabayon (or zabaglione if you are Italian) is a light frothy egg-based dessert sauce flavored with wine. Toss in a few slices of tart ruby red grapefruit and you are in for one heavenly treat. To take a look at the recipe, read more
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
- 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.