Citrus Fruit Salad with Wild Blueberry Sabayon

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Citrus Fruit Salad with Wild Blueberry Sabayon Picture New Recipe

Ingredients

2 oranges, peeled and segmented, reserve juice

1 grapefruit, peeled and segmented, reserve juice

1 pomelo, peeled and segmented, reserve juice

2 limes, peeled and segmented, reserve juice

⅓ cup (50 g) ground cherries, dried, finely chopped

1 tsp (5 ml) maple syrup

4 fresh ground cherries for garnish

1 cup (150 g) frozen wild blueberries, defrosted, pureed and strained, reserving blueberries for garnish

4 egg yolks

¼ cup (50 g) brown sugar

3 tbsp (45 ml) white wine, dry

1 vanilla bean, seeds removed

¼ bunch mint, leaves picked for garnish

Preparation

Place segmented citrus, dried ground cherries and maple syrup in a bowl.  Mix to combine and set aside. Place pureed blueberries, egg yolks, sugar, reserved citrus juice, white wine and vanilla in a metal bowl, whisk to combine.  Place bowl in a Bain-Marie and whisk for approximately 5 minutes, until Sabayon is thick and light in consistency. Place citrus fruit segments on a plate and spoon Sabayon over.  Garnish with fresh ground cherries and mint.

Tip:  Dried ground cherries can be substituted with dried fruit of choice.  Fresh ground cherries can be replaced with grapes or omitted.

Preparation Time: 20 minutes and 30 minutes for marinating

Servings: 4

Nutrition

Energy: 289 Calories; Carbohydrates: 62 g;

Protein: 5.8 g

Fat: 5.1 g; Fiber: 6.4 g; Sodium: 17 mg

Wild Blue is Good for You!