Blood Oranges with Grand Marnier Sabayon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe can be prepared in 45 minutes or less. When blood oranges are out of season, you can use any type of seedless orange. Ingredients:
6 blood oranges |
2 egg yolks |
1/2 teaspoon lemon juice, or to taste |
2 1/2 tablespoons sugar |
1 1/2 tablespoons grand marnier or other orange-flavored liqueur |
garnish: 3 tablespoons coarsely chopped pistachios |
Directions:
1. Finely grate enough zest from 1 orange to measure 1/2 teaspoon. With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes. Squeeze enough juice from membranes to measure 2 tablespoons. Divide sections among 4 stemmed glasses.
2. Have ready an instant-read thermometer in a measuring cup of hot water. In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140°F., 3 to 5 minutes. Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.
3. Spoon sabayon over orange sections and garnish with pistachios.
4. Each serving, including garnish, about 200 calories and 6 grams fat. Nutritional analysis provided by Gourmet
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