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Preparation : 15 min | Resting : 30 min |
Cooking : 10 min | Equipment : |
Difficulty : | Rating : 0 rates |
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2 | grapefruits |
2 | oranges |
4 | egg yolks |
75 | g caster sugar |
50 | orange juice (juice of 1 orange) |
2 | tbsp Cointreau® |
1 | Fit the metal bowl with the whisk. Put the egg yolks, caster sugar and orange juice into the metal bowl. |
2 | Remove the cap and run the EXPERT programme, 10 minutes/speed 4/68 °C. If necessary, scrape down the wall of the bowl using a spatula*. |
3 | After 7-8 minutes, the sabayon will start to thicken; add the Cointreau® through the cap opening. |
4 | Remove the segments from the grapefruits and oranges. |
5 | Arrange the citrus fruit segments in sundae glasses or small glass containers and pour the sabayon on top; refrigerate for at least 30 minutes. Serve well chilled. |