Lemon Zabaglione With Mixed Citrus Fruit
From hopscotch 13 years agoIngredients
caramelized lemon zest
- Zest of 1 lemon shopping list
- 1 tablespoon sugar shopping list
Lemon Cream
- 1/2 cup fresh lemon juice shopping list
- 3 eggs shopping list
- 2/3 cup sugar shopping list
- 2 tablespoons unsalted butter shopping list
- 1/3 cup lemoncello liqueur shopping list
Zabaglione
- 9 egg yolks shopping list
- 2/3 cup sugar shopping list
- 1/4 cup lemoncello liqueur shopping list
caramelized Citrus fruit
- 1 red grapefruit shopping list
- 1 yellow grapefruit shopping list
- 1 orange shopping list
- 2 tablespoons unsalted butter shopping list
- 1 tablespoon sugar shopping list
- 1 lime, sliced in thin wedges shopping list
How to make it
To prepare the caramelized zest
- 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
- 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
- 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
- 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
- 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
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