Fresh fruit in sabayon


Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
286 K 4.6/5 (42 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 25 min.
Fresh fruit in sabayon
Peel 2 grapefruits and arrange in small dishes.

Stage 2 - 25 min.
Fresh fruit in sabayon
Collect the grapefruit juice, strain, and use to make sabayon.

Stage 3 - 5 min.
Fresh fruit in sabayon
Just before serving, cover the grapefruits with sabayon, and sprinkle with a pinch of ing5.

Stage 4
Fresh fruit in sabayon
If you use 2 poacheds pears instead of 2 grapefruits, cut them into small cubes and drain carefully.

Stage 5
Fresh fruit in sabayon
Put a layer of diced pear into dishes either alone, or on top of grapefruit segments.

Stage 6
Fresh fruit in sabayon
To serve, cover the pears with sabayon, and sprinkle with a pinch of citrus crunch.
Remarks
This dessert is fairly quick, and the fruit can be prepared in advance, only the sabayon must be made at the last minute.
Keeping: To eat right now.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=8 %170 RDI=20 %30 RDI=5 %1,050 RDI=50 %4,400 RDI: 50 %
Per 100 g2 RDI=1 %20 RDI=2 %3 RDI=1 %110 RDI=6 %470 RDI: 6 %
Per person5 RDI=2 %40 RDI=4 %8 RDI=1 %260 RDI=10 %1,100 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Sulfites, Gluten
How much will it cost?
  • For 4 people : 2.40 €
  • Per person : 0.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Toasted-flour biscuits
Toasted-flour biscuits
This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with...
September 11th 201856 K4.5 2 hours 45 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011323 K 14 40 min.
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21th 2011225 K4.2 40 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.75 M 23.4 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017751 K 313.7 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page