Ingredients
2 red grapefruits
4 large egg yolks
1 1/2 tablespoons good-quality honey
1/4 teaspoon fresh lemon juice
Pinch of coarse salt
1/2 cup heavy cream
Preparation
Remove peel and pith from grapefruits with a sharp knife. Working over a large bowl, carve out segments from between membranes, allowing them to drop into bowl. Refrigerate until ready to use.
Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.
Meanwhile, put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Remove yolk mixture from heat. Using a rubber spatula, gently fold whipped cream into yolk mixture until combined. Refrigerate zabaglione 15 minutes.
Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.
