Food photo and recipe of the week
Blood orange and pink grapefruit salad, liquorice creme chantilly
Segment the oranges and grapefruit.
Make a syrup from the zest and juice, with a little sugar.
Boil some dried liquorice in sugar syrup for 5 minutes and leave to infuse. Blitz the liquorice with just enough of the syrup to make a thick paste. Mix this into the whipped cream.
This is a refreshing dessert, ideal to follow a rich meal - the fruitiness of the liquorice worked very well with the salad. You could make a liquorice sauce for the salad but the cream mellows and improves the flavour of the liquorice.