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Citrus Carpaccio with Champagne Sabayon

January 28, 2013 By All That I'm Eating 21 Comments

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.
 Citrus Carpaccio with Champagne Sabayon

Ingredients

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
Making Champagne sabayon

Method

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. 

Citrus Carpaccio with Champagne Sabayon

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.

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Filed Under: Champagne, Dairy & Eggs, Drinks, Eggs, Fruit, Grapefruit, Herbs, January, Mint, Orange, Pomegranate, Pudding, Recipes By Month, Seasons, Winter Tagged With: champagne, pudding, recipe

« Blood Orange Bucks Fizz
White Chocolate and Rose Truffles (with a surprise inside) »

Comments

  1. AvatarMedeja says

    January 28, 2013 at 22:29

    Looks lovely. What exactly is that sabayon? 🙂

    Reply
  2. AvatarMatthew says

    January 29, 2013 at 00:34

    This looks splendid and original! I’m impressed, and inspired. : )

    Reply
  3. AvatarBelinda @zomppa says

    January 29, 2013 at 01:55

    Gorgeous happy bright citrus!

    Reply
  4. AvatarMich Piece of Cake says

    January 29, 2013 at 03:58

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

    Reply
  5. AvatarDavid says

    January 29, 2013 at 08:28

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

    Reply
  6. AvatarGuru Uru says

    January 29, 2013 at 09:41

    What a classy and original recipe 😀

    Cheers
    CCU

    Reply
  7. Avatarlaura@howtocookgoodfood says

    January 29, 2013 at 10:28

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

    Reply
  8. AvatarJenn Kendall says

    January 29, 2013 at 22:04

    gorgeous!! such a great blend of flavors, i’m in love!

    Reply
  9. AvatarAllie {Urban Feast} says

    January 30, 2013 at 00:07

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

    Reply
  10. Avatarlena says

    January 30, 2013 at 16:11

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

    Reply
  11. AvatarAlida says

    January 30, 2013 at 20:52

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

    Reply
  12. AvatarAmy (Savory Moments) says

    January 31, 2013 at 00:33

    Wow – this looks so fresh and elegant!

    Reply
  13. AvatarAngie's Recipes says

    January 31, 2013 at 05:43

    Such a beautiful and delightful sabayon!

    Reply
  14. AvatarCucina49 says

    January 31, 2013 at 18:22

    That’s such an elegant dessert–and I love a light(ish) dessert after a heavy meal. Fabulous!

    Reply
  15. Avatarrita cooks italian says

    February 1, 2013 at 15:16

    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.

    Reply
  16. AvatarRebecca Subbiah says

    February 1, 2013 at 20:26

    wow so gourmet love it

    Reply
  17. AvatarLizzy Do says

    February 2, 2013 at 01:32

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

    Reply
  18. AvatarSerena Bakes Simply From Scratch says

    February 3, 2013 at 19:15

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

    Reply
  19. AvatarCass @foodmyfriend says

    February 4, 2013 at 00:00

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

    Reply
  20. AvatarJacqueline @Howtobeagourmand says

    February 5, 2013 at 16:50

    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.

    Reply
  21. Avatarkale says

    February 7, 2013 at 01:37

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

    Reply

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Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

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