Baked Pomelo Fillets with Hazelnut Zabaglione

For the baked pomelo fillets, peel the pomelos and separate out the individual wedges. Fillet. Sprinkle with a little sugar and cinnamon. Place the fillets on a baking tray and bake in the preheated oven.

For the zabaglione, grind the hazelnuts. Beat the egg yolks, egg, a dash of Calvados, a squeeze of lemon juice, sugar to taste and white wine in a bain-marie until creamy, add the ground hazelnuts and whipped cream.

Arrange the baked pomelo fillets on dessert plates and top with the hazelnut zabaglione. Serve the baked pomelo fillets with hazelnut zabaglione with lemon balm leaves and fine crystal sugar.

Preparation Tip:

Serve the baked pomelo fillets on hazelnut zabaglione also with a homemade currant or raspberry sauce.

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