Citrus with Sabayon
Citrus with Sabayon
Ingredients
- 4 egg yolks
- 1/3 cup (75 ml) sweet Muscat wine
- 1/3 cup (75 ml) peach or apricot juice
- 1/4 cup (60 ml) sugar
- 3 cups (750 ml) assorted citrus fruit sections, peels and pith removed
Instructions
- In the upper part of a double boiler off the heat, whisk together the egg yolks, wine, juice and sugar. Place over barely simmering water. Whisk constantly until the mixture increases in volume and turns thick and pale, 8 to 10 minutes.
- Arrange the fruit on four plates. Mound the warm sabayon on the fruit. Brown quickly with a kitchen torch if desired.
Citrus with Sabayon