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Receta Pummelo Gratin With Champagne And Sabayon
by Global Cookbook

Pummelo Gratin With Champagne And Sabayon
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  Raciónes: 6

Ingredientes

  • 3 x pummelos each about the
  •     size of large grapefruit
  • 1 pt blueberries
  • 1 pt raspberries
  • 2 pt strawberries
  • 8 x egg yolks
  • 3 Tbsp. sugar
  • 1 c. champagne
  •     Powdered sugar for garnish

Direcciones

  1. 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.
  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 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.
  4. Add in blanched zest, optional, to sabayon and spoon proportionately over fruit. Dust with powdered sugar and serve.
  5. This recipe yields 6 servings.