258
D
ES
SER
TS
CITRUS FRUIT SABAYON
1 Remove the segments from the grapefruits and oranges. Prepare the sabayon.
2 Arrange the citrus fruit segments in sundae glasses or small glass containers and
pour the sabayon on top; refrigerate for at least 30 minutes.
3 Serve well chilled.
sabayon
1 Fit the metal bowl with the whisk. Put the egg yolks, caster sugar and orange juice
into the metal bowl. Remove the cap and run the EXPERT programme for
10 minutes/speed 4/68 °C. If necessary, scrape down the wall of the bowl using
a spatula*.
2 After 7-8 minutes, the sabayon will start to thicken; add the Cointreau
®
through
the opening.
SABAYON gratin
Fit the metal bowl with the whisk. Put 8 egg yolks, 80g caster sugar and 175ml
orange juice into the metal bowl. Remove the cap and run the EXPERT programme
for 9 minutes/speed 7/75 °C. Pour the sabayon into a gratin dish, add a few
pieces of fruit and bake in a preheated oven at 180 °C for 15 minutes.
PREP TIME
: 15 min
COOKING TIME
: 10 min
RESTING TIME
: 30 min
2 grapefruits
2 oranges
SABAYON:
4 egg yolks
75g caster sugar
50ml orange juice (juice of 1 orange)
2 tbsp Cointreau
®
SERVES 4/6
PROGRAMME
:
ATTACHMENT
:
Summary of Contents for Cook Expert
Page 9: ...APPETISERS ...
Page 18: ...SOUPS ...
Page 34: ...STARTERS ...
Page 51: ...FISH ...
Page 65: ...MEAT AND POULTRY ...
Page 88: ...VEGETABLES AND SIDES ...
Page 101: ...PASTA RICE AND GRAINS ...
Page 112: ...SAUCES AND SEASONINGS ...
Page 118: ...DESSERTS ...
Page 154: ...PASTRY AND BREAD ...
Page 164: ...BABY FOOD ...
Page 170: ...DRINKS ...