1 blood orange
1 pink grapefruit
1 white grapefruit
3 egg yolks
3 tbsp caster sugar
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.