Monday, 28 January 2013

Citrus Carpaccio with Champagne Sabayon

January is the month in which we all need a bit of sunshine. When the clouds fail to part sometimes you need to rely on a plateful of bright beams to keep you going. The dark mornings and evenings are easily punctuated by citrus fruits; particularly the blood orange. If anything is going to brighten a chilly evening it's a platter of thinly sliced citrus fruits covered in a decadent Champagne sabayon with hints of mint and pomegranate.


You will need (for two):
1 blood orange
1 pink grapefruit
1 white grapefruit
Pomegranate seeds
Mint leaves
3 egg yolks
3 tbsp caster sugar
150ml Champagne
Start by peeling and slicing the citrus fruits as thinly as possible. Put to one side. To make the sabayon put a bowl over a pan of lightly simmering water taking care that the bowl and water do not touch. Whisk together the eggs yolks and sugar in the bowl until combined and then whisk in the Champagne. Keep whisking for around 10 minutes until it is completely frothy and doubled in size. Serve the slices of fruit on a big plate, spoon over the sabayon and top with some pomegranate seeds and mint leaves. 
What a pretty plate; it seemed a shame to dive into it but it was an awakening for all the senses. The vibrant colours and clean flavours blew away any internal cobwebs and the freshness of the mint was wonderful with the fluffy texture and exquisite flavour of the sabayon. For something that sounds so technical, the sabayon is amazingly simple and its sweetness works wonders with the acidic grapefruit. What better way to banish any winter woes.

21 comments:

  1. Looks lovely. What exactly is that sabayon? :)

    ReplyDelete
  2. This looks splendid and original! I'm impressed, and inspired. : )

    ReplyDelete
  3. I just learned to make sabayon from an Italian chef and the sabayon looks wonderful over the blood oranges.

    ReplyDelete
  4. That's a great looking sabayon Caroline, I think they are my favourite sauce. I hope you enjoyed the rest off the bottle!

    ReplyDelete
  5. What a classy and original recipe :D

    Cheers
    CCU

    ReplyDelete
  6. Wow, beautiful and I do love sabayon but haven't had it with champagne before. Love the idea!

    ReplyDelete
  7. gorgeous!! such a great blend of flavors, i'm in love!

    ReplyDelete
  8. Looks so delicious, definitely a bit of sunshine to warm up a rainy day!
    Allie

    ReplyDelete
  9. oh, i heard of sabayon but dont really know what is it until now. thanks! everything looks so cheerful and refreshing !

    ReplyDelete
  10. A real gourmet dish. I love that Sabayon cream. Excellent combo with the orange and pomegrates. Refreshing and interesting. Really well done on this!

    ReplyDelete
  11. Wow - this looks so fresh and elegant!

    ReplyDelete
  12. Such a beautiful and delightful sabayon!

    ReplyDelete
  13. That's such an elegant dessert--and I love a light(ish) dessert after a heavy meal. Fabulous!

    ReplyDelete
  14. Fresh and delicious, I've never tried to prepare 'zabaglione', it sounds easy. This dish reminds me the sunny Italian macedonia (mix fruit with a liquor) with the bright winter colours and flavours.

    ReplyDelete
  15. I am SO overdue to visit your blog! What a fantastic dish...and perfect for the winter doldrums!! YUM!

    ReplyDelete
  16. Oh my goodness this looks amazing! I think I feel alittle summer just by looking at this dish!

    ReplyDelete
  17. This is so beautiful. I love this recipe. It's like a veggie version of the salmon one :P I agree with food helping to lift a mood. Works everytime!

    ReplyDelete
  18. Caroline, I think this is such a wonderful dish. Restaurant quality. Like the idea of it being a light dessert and with Champagne - it's definitely a contender for Valentine's Day.

    ReplyDelete
  19. it is so beautiful!! fresh and fun and totally unexpected. bravo!

    ReplyDelete

Due to lots of spam comments I have had to reintroduce word verification. It's always nice to hear from you so please don't let it deter you from leaving a comment.