Best 4 Lemon Sabayon With Grapefruit Recipes
**Tantalize Your Taste Buds with a Symphony of Citrus Flavors: Lemon Sabayon with Grapefruit and Other Delectable Recipes**
Embark on a culinary adventure with a delightful fusion of citrus flavors in our curated collection of recipes. At the heart of this citrus symphony is the classic Lemon Sabayon, a luscious dessert that combines the tang of lemon with the richness of egg yolks and sugar, creating a velvety smooth and airy treat. Paired with the vibrant and juicy Grapefruit, this dessert offers a burst of freshness and a delightful contrast in textures.
Beyond the Lemon Sabayon and Grapefruit duo, our article presents a diverse range of citrus-inspired recipes that will tantalize your taste buds. Indulge in the aromatic Citrus Baked Cod, where succulent cod fillets are enveloped in a zesty citrus marinade, resulting in a flavorful and flaky fish dish. Transport yourself to the shores of Italy with the vibrant Lemon Garlic Shrimp Pasta, a symphony of flavors where tender shrimp, sautéed in a vibrant lemon-garlic sauce, dance atop a bed of al dente pasta.
For a refreshing and revitalizing beverage, quench your thirst with the invigorating Citrus Cooler, a medley of citrus fruits, sparkling water, and a hint of sweetness. And when life hands you an abundance of lemons, transform them into the versatile Lemon Curd, a tangy and luscious spread that adds a burst of citrusy goodness to your breakfast toast, pastries, or yogurt parfaits.
Our culinary journey through the world of citrus concludes with the elegant Citrus Salad, a refreshing and vibrant blend of citrus fruits, dressed in a delicate citrus vinaigrette. Each bite offers a symphony of sweet, tart, and juicy flavors, making it the perfect accompaniment to any meal or a delightful standalone treat.
So, prepare your taste buds for an extraordinary citrus adventure as you delve into our curated collection of recipes, where each dish is a testament to the versatility and vibrancy of citrus fruits.
GRAPEFRUIT SABAYON GRATIN
Categories Citrus Egg Dessert Broil Quick & Easy Grapefruit Fortified Wine Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes.
- Combine yolks, sugar, and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture registers 140°F on thermometer, about 4 minutes. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, 4 to 5 minutes more. Remove bowl from heat.
- Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds. Serve immediately.
BROILED LOBSTER WITH LEMON SABAYON
Provided by Eric Greenspan
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the lobsters: Bring a very large pot of water to a boil and have an ice bath standing by.
- Separate the claws from the lobster bodies and carefully stuff each lobster tail with a spoon handle, inserting at the fan end (this will help keep the lobster tails straight as they cook). Add the lobsters and claws to the boiling water and cook for about 6 minutes. Shock in ice water until cool to the touch. Remove the spoons.
- Split each lobster in half. Remove the tomalley from the lobster bodies and add to a medium heatproof bowl. Set aside. Clean out the shells of the bodies, as we will be filling them later. Set aside the lobsters on a sheet tray.
- Remove the claw meat from the shell and chop. Mix the chopped claw meat with the parsley, sun-dried tomatoes, celery, capers and zest in a bowl. Set aside.
- For the breadcrumbs: Melt the butter in a small saucepan and cook until browned. Place the panko, parsley and lemon zest in a blender and slowly add the brown butter until smooth. Set aside.
- For the sabayon: Place the lemon juice, roe, yolks and a pinch of salt in the bowl with the tomalley and set over a small pot of simmering water. Cook, whisking constantly and occasionally removing the bowl from the pot to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Turn off the heat but leave the bowl in place to keep warm.
- For the couscous: Add the butter to a large, high-sided saute pan over medium-high heat and allow to brown. Add the Israeli couscous to the browned butter and stir to combine. Allow the couscous to toast, about 1 minute. Slowly start adding the lobster stock and cook until absorbed, continually adding lobster stock as needed (similar to risotto), until all the liquid has been absorbed, about 10 minutes.
- Meanwhile, add the parsley, garlic, olive oil, walnuts, lemon zest and juice and salt to a blender and blend until smooth. Taste and adjust the seasoning as needed. Add the pesto to the couscous and stir to combine.
- Preheat the broiler.
- Filled the cleaned out lobster bodies with the lobster salad. Cover the lobster salad with the sabayon. Spread the breadcrumb mixture over the lobster tails. Broil the lobsters until the breadcrumbs and sabayon are browned, about 5 minutes.
- Pour the couscous onto a large, shallow serving platter. Top with the broiled lobsters.
LEMON SABAYON WITH FRESH WILD BERRIES
Provided by Tyler Florence
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint.
- *This recipe has been altered from what was shown on air based upon the testing done by the Food Network Kitchens.
SABAYON
Adapted from Ready for Dessert Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. I do tend to prefer sweeter dessert wines because their flavor is a little more concentrated. Wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored is good. You can use Marsala if you want to make traditional zabaglione. If you're avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness. Sabayon is lovely spooned over any kind or mix of juicy berries; toss them in a bit of sugar and let them sit for an hour or so, turning them gently to encourage the juices to really start flowing. Sabayon can also be used in place of whipped cream alongside a wedge of moist Almond Cake or heaped in a bowl, paired with a scoop of ice-cold orange sorbet - the hot/cold contrast is great.
Provided by David
Number Of Ingredients 3
Steps:
- In a large, heatproof bowl, whisk together the wine and sugar. Then whisk in the egg yolks.
- Set to bowl over a pan of gently boiling water (the bottom of the bowl shouldn't touch the water) and whisk vigorously until the mixture becomes frothy and stiff. You can slow down the speed, but if you need to stop whisking it, remove the bowl from the pan for as brief a time as possible.
- The sabayon is ready when the mixture is thick and holds its shape when you lift the whisk and let some of the mixture drop back into the bowl.
- Pile the berries and their juices into a glass and top each with warm sabayon. You can sprinkle them with crumbled amaretti cookies, if desired.
Tips for Making Lemon Sabayon with Grapefruit:
- Use fresh, juicy grapefruits. This will give the sabayon a bright, citrusy flavor.
- Be sure to zest the grapefruits before juicing them. The zest adds a lot of flavor to the sabayon.
- Use a double boiler to make the sabayon. This will help to prevent the eggs from curdling.
- Whisk the sabayon constantly until it is thick and creamy. This will take about 5-7 minutes.
- Serve the sabayon immediately, or chill it for later. It can be served on its own or over fruit, cake, or ice cream.
Conclusion:
Lemon sabayon with grapefruit is a delicious and easy-to-make dessert. It's perfect for a special occasion or a simple weeknight treat. With its bright, citrusy flavor and creamy texture, this sabayon is sure to please everyone. So next time you're looking for a dessert that's both elegant and delicious, give lemon sabayon with grapefruit a try.
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