Grapefruit Sabayon Gratin

Ingredients

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Grapefruit juice

  Pink, raw

  2 fruit yields or 392g

• Dessert wine

  Alcoholic beverage, dry

  2 fl oz or 59g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

Directions

1. Preheat broiler.
2. Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes.
3. Separate egg yolks. Combine yolks, sugar, and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture registers 140F on thermometer, about 4 minutes. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, 4 to 5 minutes more. Remove bowl from heat.
4. Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds. Serve immediately.