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Grapefruit and rose jellies with prosecco sabayon
Grapefruit and rose jellies with prosecco sabayon
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Rosewater enhances grapefruit's sweetness in a sophisticated dessert that's surprisingly easy to make.
Ingredients:
  • 4 x 5g leaves titanium-strength gelatine (see note)
  • 600ml fresh Ruby Red grapefruit juice (see note)
  • 220g (1 cup) caster sugar
  • 2 tsp rosewater (see note)
  • 1 pomegranate, seeded
  • 2 Ruby Red grapefruit, segmented
  • 2 egg yolks
  • 40.00 gm caster sugar
  • 80ml (1/3 cup) prosecco (see note)
Instructions:
  • Allow the gelatine to gently soften in cold water for 3 minutes, then give it a gentle squeeze to remove any excess water.
  • Strain the juice to remove pulp, then pour it into a saucepan. Add sugar and bring to a simmer over medium heat. Cook for 1 minute or until the sugar dissolves.
  • Take the mixture off the heat, add rosewater and gelatine, stir well. Strain the liquid and pour it into glasses. Mix in half of the pomegranate seeds and chill for 30 minutes. Press most of the grapefruit segments into the mixture and chill for another 20 minutes.
  • In a heatproof bowl, whisk together egg yolks, sugar, and prosecco until combined. Place the bowl over a saucepan filled one-third with water over medium heat. Whisk continuously for 10 minutes until the mixture resembles softly whipped cream. Remove from heat and continue whisking for another 5 minutes until the mixture cools to room temperature.
  • Pour the sabayon generously over the jellies, sprinkle with the rest of the pomegranate seeds, and garnish with the grapefruit segments you set aside. Serve right away to enjoy at its best.

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