Citrus Augustus
Orange and grapefruit with peppermint toffee.
Serves 4:
3 oranges
3 grapefruits
100 g sugar
30 ml water
1 Tbsp finely chopped peppermint
100 ml cream
Use a paring knife to remove all the peel, white pith, and membrane from outside the fruit. The flesh should be exposed.
For each section, cut between the fruit and membrane on each side. Lift out each segment and put them on small serving bowls. Set aside.
Bring the sugar and water to boil until it caramelizes.
Add cream and peppermint while stirring the mixture constantly.
Remove from heat.
Serve the orange and grapefruit with ice cream and peppermint toffee.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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this is amazing… i love your photography and your food is so creative and beautiful!!
Gorgeously presented and a wonderful combination of flavours. Well done!
I just discovered your blog, and it is absolutely beautiful. Thank you for taking the extra time to make it accessible to us English speakers.
So beautiful!!
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