Fresh fruit in sabayon


Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
283K 4.6/5 based on 42 reviews
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 2 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 1 grapefruit 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 1 Poached pears instead of 1 grapefruit, 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 recipe10 4 %80 8 %20 2 %530 30 %2,200 30 %
Per 100 g2 1 %20 2 %3 1 %110 6 %470 6 %
Per person5 2 %40 4 %8 1 %260 10 %1,100 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 2 people : 1.18 €
  • Per person : 0.59 €

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)
Sabayon
Sabayon

You can get more informations, or check-out other recipes which use it, for example: Strawberry brunoise in a dessert-wine sabayon, Soft fruits in sabayon, ... See them all 2

Citrus crunch
Citrus crunch

You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , ... See them all 1

Poached pears
Poached pears

You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Pear verbena tarts, Poire Belle Hélène, Rice pudding with chestnuts and poached pears, ... See them all 4

Other recipes you may also like
Apricot and almond cream tart
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
July 12th 2023324K4.1 1 hour 45 min.
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018300K4.3 2 min.
Potato purée
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
October 3rd 2010232K5 1 hour 35 min.
Brioche Tatin
Brioche Tatin
For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
September 10th 201873K3.7 3 hours 21 min.
Quince and apple compote
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
December 30th 2019107K3 59 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*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