A verrine of fresh orange and grapefruit served with a traditional sabayon.
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.
«Other fruits such as mango and kiwi can be used for this recipe.»