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Epicurious

Lemon Sabayon with Grapefruit

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Lemon Sabayon with GrapefruitRomulo Yanes

This remarkable sabayon, made with egg yolks left over from Spiced–Pumpkin Soufflés with Bourbon Molasses Sauce , tastes like a very lush and airy lemon curd. Pairing it with juicy segments of grapefruit creates a delightful call and response between the two citruses and their varying decibels of sweetness and tart zing. (The sabayon also pairs well with oranges or berries.) Though it is traditional to serve sabayon still warm—from the simmering water over which it is whisked—this version also tastes delicious chilled.

Cooks’ notes:

Sabayon can be chilled, its surface covered with plastic wrap, up to 1 day. Serve cold. Sabayon can be beaten with an electric mixer instead of a whisk; it will take about 2 minutes less.

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