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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
3 cups berries, hulled and quartered (strawberries, blueberries, raspberries, and or or blackberries) |
4 egg yolks |
1/3 cup sugar |
1/4 cup fresh grapefruit juice |
1 pinch kosher salt |
grated grapefruit zest |
Directions:
1. In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
2. Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
3. Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.
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