INGREDIENTS FOR FOUR PEOPLE
- 2 oranges
- 2 pink grapefruit
- 6 egg yolks
- 150 grams caster sugar
- 2 soup spoons Château de Fargues
PREPARAING THE FRUIT
Peel the fruit so that nothing remains of the pith. Separate the slices without damaging them. This operation should be done above a mixing bowl to catch all the juice. Put the pieces of fruit into a colander above the bowl to retain the juice given off by the sliced fruit.
PREPARING THE ZABAGLIONE
Put the egg yolks, sugar, and two soup spoons of fruit juice into a mixing bowl. Whip the ingredients, and then put the mixing bowl into a bain-marie heated to a high temperature. Beat the mix until the water boils. Reduce the heat and continue to whip the mix until it becomes white and frothy.
Add the two soup spoons of Château de Fargues and continue to beat until the mix thickens. Remove the mixing bowl from the bain-marie and continue to whip for a brief time.
Be careful to watch the colour of the zabaglione, because it takes only a few minutes to cook.
Put the sliced fruit into small porcelain ramekins, cover with the zabaglione, and grill them in the oven until brown.