photo by Romulo Yanes
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
Preheat broiler.
Step 2
Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes.
Step 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°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.
Step 4
Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds. Serve immediately.
