Honey Zabaglione with Grapefruit and Orange – 2 ways
I guess you’re getting tired of me making desserts. I’m sorry. It’s just that I’m really stuck at home, so bear with me…just one more week.
Anyways, I’m bored at home and I wanted to make a fruity yet rich dessert. I remembered watching Ina Garten making frozen berries with hot white chocolate sauce on the Food Network the past week and I was craving for something similar but just not using berries since they’re off season and I have tons of citrus fruits. So, I logged onto Martha Stewart’s website (if you haven’t noticed, Martha’s one of my cooking/baking idols) and I found a recipe for zabaglione with grapefruit.
I altered Martha’s recipe just because well…I wanted to. You may compare the difference when you get to the recipe part. It just becomes a bit more citrusy in flavor since I took out the water and replaced it with fresh squeezed orange and grapefruit juice.
I also mentioned that this is done two ways: original and brûlée. I liked the brûlée form just because you get that crunchy, smoky, slightly bitter burnt sugar top. It’s different and interesting once you try it.
The recipe is after the jump.
Honey Zabaglione with Grapefruit and Orange
Adaptation from Martha Stewart
Zabaglione, a whipped egg-yolk mixture, is an Italian classic. We added honey and enriched it with whipped cream, then spooned it over grapefruit and orange for an elegant dessert.
1 red grapefruit
1 navel orange (or any other orange you’d like)
4 large egg yolks
1 1/2 tablespoons good-quality honey
1 tablespoon + 1/4 teaspoon fresh grapefruit and orange juice (equal parts)
Pinch of coarse salt
1/2 cup heavy cream
1 teaspoon (for each serving) granulated sugar for the brûlée option.
1. 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.
2. Whisk egg yolks, honey, the orange and grapefruit juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes. (Or you may save your arm and hand by using a hand mixer).
3. 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.
4. Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.
5. (for the brûlée) Sprinkle the granulated sugar on top of the zabaglione and use a hand held torch to burn the sugar. Just make sure your glass is heat proof or can stand the heat of the blowtorch. Eat immediately and enjoy!
Note: The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.