Grapefruit Zabaglione Recipes

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HONEY ZABAGLIONE WITH GRAPEFRUIT



Honey Zabaglione with Grapefruit image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 6

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

Steps:

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

GRAPEFRUIT ZABAGLIONE OVER MIXED BERRIES



Grapefruit Zabaglione over Mixed Berries image

Provided by Giada De Laurentiis

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 6

3 cups mix of hulled and quartered strawberries, blueberries, raspberries, and/or blackberries
4 egg yolks
1/3 cup sugar
1/4 cup fresh grapefruit juice
Pinch kosher salt
Grated grapefruit zest

Steps:

  • In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
  • Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
  • Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.

VIN SANTO ZABAGLIONE WITH ORANGE AND GRAPEFRUIT



Vin Santo Zabaglione with Orange and Grapefruit image

Categories     Wine     Citrus     Fruit     Dessert     Low Fat     New Year's Day     Grapefruit     Orange     Winter     Healthy     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3 medium navel oranges
1 large pink or red grapefruit
3 tablespoons sugar
1 large egg
3 tablespoons vin santo or other sweet dessert wine
3/4 teaspoon cream of tartar
Garnish: freshly ground nutmeg

Steps:

  • Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
  • Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
  • Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.

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