Grapefruit Sabayon Cakes Recipe 445

Steps:

• Place the oven rack in the center position and preheat to 350 degrees. Butter the interiors of six 6-ounce ramekins and place in a baking dish or roasting pan. In a large bowl, whisk egg yolks and sugar together until light; whisk in the flour. Followed by the grapefruit juice, then the milk and zest. In a separate bowl use an electric mixer to beat egg whites and salt until soft peaks form. Add to grapefruit batter and fold in gently with a whisk.. Divide batter among prepared ramekins; place baking dish in oven and fill with boiling water to reach halfway up sides of ramekins. Bake until puffed and lightly browned (but the grapefruit sabayon is still visible in bottom), 20 to 25 minutes. Serve warm, dusted with confectioners' sugar.

Steps:

• PREHEAT oven to 400ºF. Combine cereal and milk; let stand 3 min. Meanwhile, mix flour, baking powder, cinnamon and salt in large bowl; set aside. Beat egg in medium bowl. Add applesauce, sugar, raisins and margarine; mix well. Stir in cereal mixture until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) SPOON evenly into 12 (2-1/2-inch) muffin cups sprayed with cooking spray, filling each cup two-thirds full. BAKE 20 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.

Steps:

• Preheat broiler.
• Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes.
• Combine yolks, sugar, and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture registers 140°F on thermometer, about 4 minutes. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, 4 to 5 minutes more. Remove bowl from heat.
• Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds. Serve immediately.

Steps:

• Cut peel, including all white pith, from grapefruits with a sharp knife. Cut segments free from membranes and divide among 6 bowls.
• Whisk together whole eggs, yolks, and sugar in a metal bowl until combined well, 1 to 2 minutes. Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes. Add one third of lemon juice and whisk until thickened, about 1 minute. Add half of remaining lemon juice and whisk until thickened, about 1 minute. Repeat with remaining lemon juice. Continue cooking, whisking constantly, until thickened and an instant-read thermometer registers 170°F, 7 to 8 minutes more. Remove from heat and whisk in butter, 1 piece at a time, until incorporated. Cool slightly.
• Spoon warm sabayon over grapefruit segments. Serve remaining sabayon on the side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.