Frozen Sabayon with Blood Orange Soup

1. 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. 2

   Set the bowl over a saucepan of simmering water and whisk vigorously and constantly.

3. 3

   The mixture will first become frothy, then as you continue to whisk, it will turn thick and creamy.

4. 4

   When the mixture holds its shape when you lift the whisk, remove the bowl from the heat.

5. 5

   Set the bowl over a larger bowl of ice water and whisk gently for 1 minute.

6. 6

   Leave the bowl over the ice water bath.

7. 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. 8

   Fold the whipped cream into the sabayon along with the lemon juice.

9. 9

   Transfer the mixture to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.

10. 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. 11

    Pour into a bowl and add the remaining orange juice and the rum or orange-flavored liqueur.

12. 12

    Cover and refrigerate until thoroughly chilled.

13. 13

    To serve, divide the blood orange segments among 8 shallow chilled serving bowls and ladle the chilled soup over the orange segments.

14. 14

    Chop the mint leaves, scatter them over the bowls, and place a scoop of the frozen sabayon in the center of each.

15. 15

    Sliced fresh pineapple, sliced kumquats, or any flavorful berries are nice additions to the soup.

16. 16

    Be sure to chill the soup bowls well in advance of serving.

* Per serving · 4 servings · Values may vary.