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Pummelo Gratin With Champagne and Sabayon

Time 40 minutes
Yields Serves 6
Pummelo Gratin With Champagne and Sabayon
1

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.

2

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.

3

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.


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