Pummelo Gratin With Champagne and Sabayon

Time 40 minutes
Yields Serves 6
Pummelo Gratin With Champagne and Sabayon

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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.