Sabayon orange brûlée
This sabayon orange brûlée is an elegant, simple and super-quick dessert, guaranteed to impress. If you don’t have a blowtorch, caramelise under a very hot grill.
Ingredients
- 3 large egg yolks
- 2 tbsp caster sugar
- 2½ medium oranges, ½ finely grated and juiced, 2 peeled and segmented
Method
Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl.
Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted.
Arrange the orange segments in the base of a shallow flame-proof dish or plate.
Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm.