Recipe courtesy of Gourmet Magazine
Episode: The Cutting Edge
Save Recipe Print
32 min
2 min
30 min
4 servings



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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Spinach Gratin

Recipe courtesy of Ina Garten

Cauliflower Gratin

Recipe courtesy of Ina Garten

Brussels Sprouts Gratin

Recipe courtesy of t'afia

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Perfect Potatoes au Gratin

Recipe courtesy of Ree Drummond

Avocado and Grapefruit Salad

Recipe courtesy of Ina Garten

Baked Sweet Potato and Carrot Gratin

Recipe courtesy of Geoffrey Zakarian

Berry Gratin with Champagne Sabayon

Recipe courtesy of Laura Calder

Browse Reviews By Keyword

          Latest Stories