Citrus Fruits With Grand Marnier Sabayon and Citrus Sorbet
- Cuisine: American
- Course: Dessert
- Features: Fast, Holiday (New Year's Eve)
Summary:
A rich-tasting yet light dessert appropriate to end a special meal. The fruit can be prepped a day in advance; refrigerate in a resealable plastic food storage bag. Make the sabayon custard just before serving. Use the reserved juices from the citrus to drizzle over the finished dish.
12 servings
Ingredients:
- 4 medium grapefruit
- 6 blood oranges
- 6 mandarin oranges
- 8 large egg yolks, at room temperature
- 1/4 cup confectioners' sugar, plus more for sprinkling
- 1/4 cup dry white wine
- 1/4 cup Grand Marnier liqueur
- 1 quart premium, store-bought citrus sorbet
Directions:
Place a fine-mesh strainer over a medium bowl. Use a small, sharp knife to slice off the tops and bottoms of the grapefruit and oranges. Cut along the curved sides of the fruit to remove the remaining peel and any white pith. Holding the citrus in one hand over the strainer, cut along each side of the membranes to release the segments; try to make all segments the same thickness. Discard any membrane and seeds. Reserve the segments and juices separately.
Fill a medium saucepan with an inch or two of water and place over medium-low heat. Combine the egg yolks, sugar, dry white wine and Grand Marnier in a stainless-steel bowl and place the bowl on the saucepan. Whisk the sabayon constantly for about 10 minutes, until it is warm, thick and glossy and falls from the whisk in slow ribbons. Remove the bowl from the saucepan and continue to whisk for about 3 minutes, forming ribbons, until the sabayon has cooled slightly.
When ready to serve, have ready a kitchen blowtorch, or position an oven rack 4 to 5 inches from the broiler element and preheat the broiler. (Make sure the serving plates are oven-safe and heatproof.)
Arrange the reserved grapefruit and orange segments in alternating colors on individual plates. Drizzle with some of the reserved juices. Spoon the sabayon evenly over the fruit. Sprinkle lightly with confectioners' sugar. Either use the blowtorch to lightly caramelize the top of the sabayon, being careful not to hold the torch in one spot for too long, or place the plates under the broiler for a few minutes, watching closely to prevent burning, until the top of the sabayon is lightly browned.
To serve, place a small scoop of citrus sorbet in the center of each filled plate. Serve immediately.
Recipe Source:
From chef Eric Ripert.
E-mail the Food Section with recipe questions.
(Len Spoden)
