This weeks Food Network Chef’s Challenge hosted by I Blame My Mother is Giada De Laurentiis. Giada has a fabulous Italian cooking show with healthy quick meals and lots of pasta. Oh can I tell you how it pains me to not pick one of her pasta recipes (in case your wondering I’m on a sugar and gluten free diet)…………. But I quickly got over it when I saw this wonderful slightly sweet Grapefruit Zabaglione over mixed berries. You know I am always looking for ways to use up on grapefruits from out tree.
Verdict: This was super simple easy and so very tasty, in fact I’ve been drizzling it over everything. Though I did change the sugar to agave nectar to keep it sugar free. It really is a light fresh and healthy dessert. I will be making this time and time again.
Be sure to check out the other participants at I Blame My Mother.
Ingredients: 3 cups mix of hulled and quartered strawberries and blackberries, 4 egg yolks, 1/3 cup sugar (or 4 T agave nectar), 1/4 cup fresh grapefruit juice, Pinch kosher salt, Grated grapefruit zest
First off clean and prep your strawberries and blackberries, then toss them in a bowl
Slice your grapefruit, ain’t she a beauty? DT will be so proud.
Then squeeze out 1/4 cup of juice. Which was about half of one grapefruit.
Now in a small *(lidded) container, separate your egg whites and yolks
I like to save the white for omelets in the morning, it easier if its already in a container you can just pop the lid on and stick in the fridge, these baby food containers work perfectly.
Then to your yolks add your sugar or in my case 4 T agave nectar
the grapefruit juice
and a pinch of kosher salt
Then whisk until pale yellow, now create a double boiler by placing your glass bowl on top of a sauce pan with simmering water, be sure the water isn’t touching the glass bowl.
Then using an electric whisk start whipping the yolks until they triple in size about 4-5 minutes
and the zabaglione is very thick and creamy. That’s it, ready to serve!
Then add your mixed berries to your serving dishes
drizzle on top some of the zabagloine and a sprinkle of grapefruit zest.
Print This Recipe
Grapefruit Zabaglione over Mixed Berries
3 cups mix of hulled and quartered strawberries, blueberries, raspberries, and/or blackberries
4 egg yolks
1/3 cup sugar (or 4 T agave nectar)
1/4 cup fresh grapefruit juice
Pinch kosher salt
Grated grapefruit zest
In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl.
Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.