Recipe courtesy of Gourmet Magazine
Episode: The Cutting Edge
Total:
32 min
Active:
2 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: 4 shallow (5 to 6-ounce) individual gratin dishes or a 1-quart shallow flameproof dish; an instant-read thermometer

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 degrees 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.

IDEAS YOU'LL LOVE

Cauliflower Gratin

Recipe courtesy of Ina Garten

Seafood Gratin

Recipe courtesy of Ina Garten

Spinach Gratin

Recipe courtesy of Ina Garten

Bay Scallop Gratin

Recipe courtesy of Ina Garten

Zucchini Gratin

Recipe courtesy of Ina Garten

Berry Gratin with Champagne Sabayon

Recipe courtesy of Laura Calder

Coffee Sabayon

Recipe courtesy of Michele Urvater

Champagne Sabayon

Recipe courtesy of Susan Spicer

Tangy Sabayon Sauce

Recipe courtesy of Melissa d'Arabian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking