Citrus gratin with orange blossom sabayon

Ingredients for gratin:

3 large oranges
3 large grapefruits
1/2 cup granulated sugar
1/4 cup Grand Marnier (or other orange liqueur)
1 tablespoon cornstarch
Pinch of salt

Ingredients for sabayon:

6 egg yolks
1/2 cup granulated sugar
1/2 cup fresh orange juice
1/4 cup Grand Marnier (or other orange liqueur)
1 teaspoon orange blossom water

Instructions:

Preheat the oven to 375°F.
Zest one of the oranges and one of the grapefruits and set the zest aside.
Using a sharp knife, remove the peel and white pith from all the oranges and grapefruits. Cut the fruit into 1/2-inch slices and arrange the slices in a large baking dish.
In a small bowl, whisk together the sugar, Grand Marnier, cornstarch, salt, and the citrus zest. Sprinkle this mixture over the fruit in the baking dish.
Bake the gratin for 30-40 minutes, until the fruit is tender and the top is golden brown.
While the gratin is baking, make the sabayon. In a large heatproof bowl, whisk together the egg yolks, sugar, orange juice, Grand Marnier, and orange blossom water.
Set the bowl over a saucepan of simmering water and whisk constantly until the mixture is thick enough to coat the back of a spoon, about 10 minutes.
Remove the bowl from the heat and whisk for another minute or two, until the sabayon has cooled slightly.
Serve the gratin warm or at room temperature, topped with a dollop of the orange blossom sabayon.

Verdict:

The citrus gratin with orange blossom sabayon is a perfect dessert for those who love sweet and tangy flavors. The citrus fruits bring a refreshing taste to the dish while the orange blossom sabayon adds a silky and aromatic touch. This dessert is a crowd-pleaser and can be enjoyed all year round.

Serving suggestions:

Serve the gratin with a scoop of vanilla ice cream or whipped cream for a decadent treat. This dish can also be served as a light and refreshing breakfast or brunch option. Enjoy with a cup of hot tea or coffee for a cozy morning treat.