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A verrine of citrus fruit with sabayon Recipe

Ingredients for people

  • Orange(s) : 6 whole
  • Grapefruit(s) : 3 whole
  • Caster sugar : 50 g
  • Dry white wine : 50 ml
  • Cointreau : 75 ml
  • Egg yolk(s) : 2 whole
  • 1

    Peel the citrus fruits and remove the segments.
    Heat a frying pan and then add the fruit segments and juice. Simmer until nearly all of the juice has evaporated.
    Add the cointreau and simmer until it has evaporated.
    In a heatproof bowl mix the eggs with the sugar and wine.
    Place the bowl on top of a small saucepan containing simmering water. Whisk the mixture over gentle heat until the mixture thickens and a sabayon is reached. Pour the sabayon over the fruits and glaze under the grill or with a chef's cooking torch.

Chef's tip

«Other fruits such as mango and kiwi can be used for this recipe.»

A verrine of fresh orange and grapefruit served with a traditional sabayon.

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(12 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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