Lemon Sabayon with Grapefruit
Lemon Sabayon with Grapefruit might be a good recipe to expand your side dish recipe box. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 227 calories. Head to the store and pick up egg yolks, eggs, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.
Cut peel, including all white pith, from grapefruits with a sharp knife.
Cut segments free from membranes and divide among 6 bowls.
Whisk together whole eggs, yolks, and sugar in a metal bowl until combined well, 1 to 2 minutes. Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes.
Add one third of lemon juice and whisk until thickened, about 1 minute.
Add half of remaining lemon juice and whisk until thickened, about 1 minute. Repeat with remaining lemon juice. Continue cooking, whisking constantly, until thickened and an instant-read thermometer registers 170°F, 7 to 8 minutes more.
Remove from heat and whisk in butter, 1 piece at a time, until incorporated. Cool slightly.
Spoon warm sabayon over grapefruit segments.
Serve remaining sabayon on the side.
Sabayon can be chilled, its surface covered with plastic wrap, up to 1 day.
Serve cold.Sabayon can be beaten with an electric mixer instead of a whisk; it will take about 2 minutes less.