Lemon Sabayon with Grapefruit

Lemon Sabayon with Grapefruit
adapted from Gourmet, November 2008
Serves 4

3 ruby red grapefruits
2 eggs
2 egg yolks
3/4 C sugar
1/2 C fresh lemon juice
2 T cold butter, cut in small pieces

Cut peel and white pith from the grapefruits with a sharp knife. Cut segments free from membranes and divide the fruit among 4 bowls.

Whisk together eggs, yolks and sugar in a heatproof bowl. Set bowl over a bain marie and whisk until foamy, about 2 minutes. Add a third of the lemon juice and whisk about 1 minute. Add half of the remaining lemon juice and whisk another minute. Add the remaining lemon juice and cook, whisking constantly, until the mixture is thickened, about 5 or 6 minutes. Remove from heat and add the butter, whisking slowly until incorporated. Cool slightly. Spoon warm sabayon over grapefruit segments.
Bench notes:
- This sabayon is really delicious and would pair well with many other fruits, especially raspberries and strawberries.
- Sabayon can also be served cold. Place a piece of plastic wrap on the surface and chill.

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