Honey Zabaglione with Grapefruit

Zabaglione, a whipped egg-yolk mixture, is an Italian classic. We added honey and enriched it with whipped cream, then spooned it over grapefruit for an elegant dessert.

Source
Martha Stewart Living, May 2006
Honey Zabaglione with Grapefruit
  • prep 20 mins
  • total time 35 mins
  • servings 4

Ingredients

  • 2 red grapefruits

  • 4 large egg yolks

  • 1 1/2 tablespoons good-quality honey

  • 1/4 teaspoon fresh lemon juice

  • Pinch of coarse salt

  • 1/2 cup heavy cream

Directions

  1. Step 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. Step 2

    Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.

  3. Step 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. Step 4

    Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.

Tags

Advertisement

Reviews (0)

View More
NEXT
zabaglione

Zabaglione with Fresh Peaches and Raspberries
More Like This
View All