LEMON SABAYON WITH GRAPEFRUIT

Lemon Sabayon with Grapefruit image

Provided by Kay Chun

Yield Makes 6 servings

Number Of Ingredients 6

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3 grapefruits
2 whole large eggs
2 large egg yolks
3/4 cup sugar
1/2 cup fresh lemon juice
2 tablespoons cold unsalted butter, cut in half

Steps:

Cut peel, including all white pith, from grapefruits with a sharp knife. Cut segments free from membranes and divide among 6 bowls.
Whisk together whole eggs, yolks, and sugar in a metal bowl until combined well, 1 to 2 minutes. Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes. Add one third of lemon juice and whisk until thickened, about 1 minute. Add half of remaining lemon juice and whisk until thickened, about 1 minute. Repeat with remaining lemon juice. Continue cooking, whisking constantly, until thickened and an instant-read thermometer registers 170°F, 7 to 8 minutes more. Remove from heat and whisk in butter, 1 piece at a time, until incorporated. Cool slightly.
Spoon warm sabayon over grapefruit segments. Serve remaining sabayon on the side.