Fruit Gratin with Citrus Sabayon

As a follow-up to the hugely successful 6-week detox program we did in Jan/Feb, the girls asked for healthy desserts.  As I had them on a gluten-free and dairy-free plan, I’ve kept to this theme.  Sabayon is similar to custard but it is dairy-free. Cheap Sports Tickets. If making the sabayon seems daunting (it shouldn’t), then just substitute it for a scoop of coconut ice-cream.

This recipe was taken from At Home Cooking with Jean-Georges Vongerichten.

We are doing a 6 week Spring detox in April, please email me if you are interested in participating.  This will be an evening class.

Photo Credit: John Kernick


  • 3 organic egg yolks
  • 1/4 cup of sugar
  • 1/3 cup fresh orange juice
  • Fall/Winter – apples, grapefruit, oranges, pears, persimmons, pommelo, tangerines
  • Spring/Summer – apricots, berries, cherries, nectarines, peaches, passionfruit, watermelon


Preheat broiler/grill.

In an oven-proof bowl, whisk the egg yolks together. Add sugar, then whisk in orange juice. Place bowl over a saucepan with one inch of simmering water. Whisk constantly until the mixture becomes pale yellow and thick. Remove from heat.

Divide chopped fruit among 4 gratin dishes.  Spoon the sabayon over the fruit. Broil/grill until golden brown (about 1 minute).

Serve immediately.