At La Silhouette restaurant in New York, pastry chef Jeff Sytsma serves a peanut butter sabayon (a light, foamy, Italian mousse) with warm chocolate cake. This more traditional version, made with just brandy, water, egg yolks and sugar, is a lovely compliment to bright pink and orange winter fruits such as blood oranges, cara cara navels and grapefruit.
For the sabayon
Over a double broiler (pot of simmering water), whisk together the brandy, water, egg yolks, sugar and salt in a metal bowl until doubled in volume, pale yellow in color and thick.
Place the hot bowl over a bowl of ice and continue whisking until the sabayon has cooled to room temperature.
In a separate bowl, whip cream to soft peaks and fold into the sabayon. Reserve in the refrigerator until ready to use.
Segment all of the fruit by cutting the top and bottom off of each piece of fruit and carefully removing the pith from the fruit.
Using a serrated knife, cut in between the membrane to remove the fruit.
Mix all of the segments with a pinch of salt, some torn mint leaves that have been cleaned in cold water, and some brown sugar to taste. (As citrus fruits are always different in sweetness and sourness, the amount of sugar needed depends on how sweet or sour you would like it to be.)
Place some of the citrus salad in a bowl and spoon some of the brandy sabayon over the fruit. Top with torn mint leaves.
Published on January 03, 2012