Salade d’agrumes, glace et sabayon à la Pink Killer

Salad of citrus fruits, ice cream and a sabayon made with Pink Killer

Special recipe with Pink Killer
French cuisine / Season : throughout the year
Category : Dessert


Serves 4:
For the Pink Killer ice cream
4 egg yolks

50 g sugar

300 g milk

200cl Pink Killer

2 g xanthan gum
For the sabayon
6 egg yolks

12 half eggshells of Pink Killer

9 half eggshells sugar

Citrus fruits

blood oranges



mini kiwi


To prepare


1 / Prepare a crème anglaise (a custard) with the sugar, eggs and milk.
Blend the Pink Killer with the xanthan until it froths up.
Blend the froth with the crème anglaise and place in the freezer. 

2 / Peel and dice the citrus fruits.
Steep the more bitter citrus fruits in a syrup of half sugar and half water to tone down the flavour.

3 / Whisk the egg yolks, the sugar and the Pink Killer at a low temperature to create the base for the sabayon.
Then heat up the mixture and continue to whisk until the sabayon is ready – it should be light and airy.

4 / Puree the ice cream in a Packojet or blender and arrange a ball of ice cream together with the sabayon in a glass dish.
Serve with the Pink Killer fruit salad.

This recipe using Pink Killer was created by Laurent Devos and the students of the Haute Ecole Lucia de Brouckère.
Serve with a Pink Killer chilled between 4 and 7°C.