The Russell Partnership: nutrition: Chef's Recipe Challenge: Recipes List:
Chef's Recipe Challenge
Citrus Salad with Sabayon and toasted walnuts
Ingredients (@ quantity):
Method:
Trimm all segments making sure no white skin is left on the segments, (as it is bitter). Add the mint and the basil strips and the honey, mix gently. Divide the citrus salad onto 4 plates, sprinkle with half the sugar. Place the egg yolks in a metal mixing bowl, and add the remaining sugar. Wisk together for a minute and add the wine. Place the bowl now over a pot of hot water (75-85 degree) and wisk to a creamy and foamy consistency. Pour the Sabayon over the segments and sprinkle with the walnuts. Gratinate under a grill till golden brown. Serve. Bon Apetite
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