Pummelo Gratin With Champagne And Sabayon Recipe - Cooking Index
Pummelo Gratin With Champagne And Sabayon Recipe - Cooking Index
| 3 | Pummelos - each about the | |
| Size of large grapefruit | ||
| 1 | Blueberries | |
| 1 | Raspberries | |
| 2 | Strawberries | |
| 8 | Egg yolks | |
| 3 tablespoons | 45ml | Sugar |
| 1 cup | 237ml | Champagne |
| Powdered sugar - for garnish |
Remove skin of pummelos and cut into thin strips. You want just surface of rind, not white pith. Blanch approximately 1/4 cup of rind strips in simmering water 3 minutes.
Clean pith from pummelo segments, then remove membranes. Arrange segments around edges of 6 dessert plates. Place blueberries, raspberries and strawberries in center of each plate.
Mix together egg yolks, 3 tablespoons sugar and 1 cup champagne. Whisk mixture together in top of double boiler set over, but not touching, simmering water until consistency thickens and ribbons form, about 6 minutes.
Add blanched zest, optional, to sabayon and spoon evenly over fruit. Dust with powdered sugar and serve.
This recipe yields 6 servings.
Each serving: 431 calories; 18 mg sodium; 363 mg cholesterol; 8 grams fat; 59 grams carbohydrates; 7 grams protein; 3.30 grams fiber.
Source:
The Los Angeles Times, 01-19-2000
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