Sunday, January 30, 2005

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.


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7 October 2005 at 22:56  
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26 November 2005 at 04:24  
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2 December 2005 at 10:07  
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2 December 2005 at 11:37  
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