Lemon Zabaglione With Mixed Citrus Fruit Recipe

How to make it

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• To prepare the caramelized zest

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• Put the lemon zest and sugar in a small non-stick saute pan or skillet over medium-high heat and let the sugar melt.
• Reduce the heat to medium and cook until the sugar turns a golden color.
• Remove and strain, reserving the zest. Set aside.

• To prepare the lemon cream

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• In the bowl of a mixer, cream the eggs and sugar until light in color.
• Bring the lemon juice to a boil in a saucepan over medium-high heat. As soon as the juice boils, reduce the heat to medium.
• Rapidly stir a small amount of the hot juice into the egg mixture, then slowly add egg mixture hot juice, stirring as you add. Stir until the mixture is smooth.
• Remove from heat and stir in the butter and zest.
• Return the pan to the heat and cook 2 minutes, stirring gently.
• Remove from heat, stir in the lemoncello liqueur, and set aside; keep warm.

• To make the zabaglione

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• Mix the eggs and sugar in the top of a double boiler set over simmering water.
• Whisking or beating constantly, cook the mixture until it thickens.
• Remove from heat and continue beating until it has cooled. Fold in the lemoncello and lemon cream.

• To prepare the fruit

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• Pare the citrus fruits and cut out the segments. Peel off any remaining segment membrane.
• Put the segments, butter, and sugar in a non-stick saute pan or skillet over medium-high heat.
• Squeeze the juice from the rinds of the citrus into the pan.
• Cook, stirring gently to coat, until the syrup is reduced to a thick glaze.
• Remove from heat and set aside.
• Place the caramelized citrus fruit in dessert dishes or cups.
• Pour the zabaglione cream over the fruit, letting some of the fruit peep through.
• Refrigerate for at least 1 hour.

• To serve

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• Sprinkle the tops of the desserts with caramelized zest and a little sugar.
• Using a small kitchen torch, brown the tops before serving.
• Place each dish on a serving plate. Garnish the plate with fanned lime
• url: greatchefs.com
• Chef Luciano Bossegia
• Cardinale
• Sao Paulo, Brazil