Red grapefruit fillets with pistachio cabaion

Name: Red grapefruit fillets with pistachio cabaion
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Pistachio kernels; 4 red grapefruits; 3 Egg Yolk; 60 g Sugar; 100 ml dry white wine; 2 TABLESPOONS white rum

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Pistachio kernels
4 red grapefruits
3 Egg Yolk
60 g Sugar
100 ml dry white wine
2 TABLESPOONS white rum

Directions

1
Chop the pistachios very finely. Peel grapefruits so that the white skin is completely removed. Use a sharp knife to cut out the fillets between the parting skins and fill them into jars until some are ready for decoration. Mix egg yolk, sugar and white wine in a bowl, beat in a hot water bath until thick and creamy.
2
Fold in rum and ground pistachios, up to 1 teaspoon. Fill the zabaglione onto the grapefruit fillets. Pour the rest of the fillets onto the cream. Sprinkle with pistachios
3
Table linen: ASA