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A verrine of citrus fruit with sabayon Recipe

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

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(12 votes) 4.4/5
Ingredients
Pour 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
Method
  • ETAPE 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.»

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