-
1
To make the frozen sabayon, in a large heatproof bowl, whisk together the egg yolks, wine, and the 1/2 cup (100 g) sugar.
-
2
Set the bowl over a saucepan of simmering water and whisk vigorously and constantly.
-
3
The mixture will first become frothy, then as you continue to whisk, it will turn thick and creamy.
-
4
When the mixture holds its shape when you lift the whisk, remove the bowl from the heat.
-
5
Set the bowl over a larger bowl of ice water and whisk gently for 1 minute.
-
6
Leave the bowl over the ice water bath.
-
7
In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium speed until it holds soft peaks.
-
8
Fold the whipped cream into the sabayon along with the lemon juice.
-
9
Transfer the mixture to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.
-
10
To make the soup, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice with the 1/4 cup (50 g) sugar, stirring until the sugar completely dissolves.
-
11
Pour into a bowl and add the remaining orange juice and the rum or orange-flavored liqueur.
-
12
Cover and refrigerate until thoroughly chilled.
-
13
To serve, divide the blood orange segments among 8 shallow chilled serving bowls and ladle the chilled soup over the orange segments.
-
14
Chop the mint leaves, scatter them over the bowls, and place a scoop of the frozen sabayon in the center of each.
-
15
Sliced fresh pineapple, sliced kumquats, or any flavorful berries are nice additions to the soup.
-
16
Be sure to chill the soup bowls well in advance of serving.
