Citrus Sabayon
6 servings
30 minutes
Citrus sabayon is an elegant dessert from Italian cuisine, delightfully airy and delicate. Its origin is linked to the traditional sabayon made with eggs, sugar, and wine. This version uses fresh lemon juice, giving the cream a bright citrus freshness and a slight tanginess. Sabayon has a velvety texture, and its delicate flavor pairs wonderfully with sweet, juicy slices of oranges or grapefruits. Due to its lightness and sophistication, this dessert perfectly concludes a meal without overwhelming the palate. It is served warm, creating a particularly cozy feeling. It suits both an exquisite dinner and a romantic evening. Each bite offers a harmony of sweetness, acidity, and softness, making it a true delight for gourmets.
1
Divide the segments of 3 large oranges or grapefruits, peeled from membranes, equally into 6 dessert bowls or wide whiskey glasses.
- Oranges: 3 pieces
2
In a metal bowl, whisk the eggs, yolks, and sugar. When the mixture is homogeneous (about 2 minutes), place the bowl over a boiling water bath and continue whisking until foamy (approximately 2 minutes).
- Chicken egg: 2 pieces
- Egg yolk: 2 pieces
- Sugar: 0.8 glass
3
Add one third of fresh lemon juice to the egg mixture and whisk for 1 minute. Repeat this process with the remaining lemon juice two more times.
- Lemon juice: 0.5 glass
- Lemon juice: 0.5 glass
- Lemon juice: 0.5 glass
4
After adding lemon juice, continue whisking without removing from the water bath for about 7-8 minutes. When the egg mixture heats to 75 degrees, remove from heat, add butter, and mix thoroughly.
- Butter: 2 tablespoons
5
Let the sabayon cool slightly. Serve warm, distributing evenly into glasses with orange slices.