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Ingredientes
- 3 x pummelos each about the
- Â Â size of large grapefruit
- 1 pt blueberries
- 1 pt raspberries
- 2 pt strawberries
- 8 x egg yolks
- 3 Tbsp. sugar
- 1 c. champagne
- Â Â Powdered sugar for garnish
Direcciones
- Remove skin of pummelos and cut into thin strips. You want just surface of rind, not white pith. Blanch approximately 1/4 c. of rind strips in simmering water 3 min.
- 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 Tbsp. sugar and 1 c. champagne. Whisk mix together in top of double boiler set over, but not touching, simmering water till consistency thickens and ribbons form, about 6 min.
- Add in blanched zest, optional, to sabayon and spoon proportionately over fruit. Dust with powdered sugar and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 6 servings | |
| Calories 219 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.91g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 717mg | 20% |
| Total Carbs 47.3g | 13% |
| Dietary Fiber 8.6g | 29% |
| Sugars 20.95g | 14% |
| Protein 3.19g | 5% |
