74
Serves 4
2 juice oranges
1 grapefruit
1 lemon
1 generous pinch ground
saffron
1 pinch ground Espelette
pepper
1 tbsp honey
Juice the fruit in the citrus press. Transfer the juice
to a thick-bottomed saucepan. Add the honey,
saffron and Espelette pepper. Reduce over a low
heat for approximately 15 minutes to achieve a
syrupy consistence.
Delicious with fruit salad. You can also make a
sweet-and-sour version of this juice by adding 2
tbsp of olive oil, salt and pepper. Serve with grilled
fish.
Spicy Citrus Sauce
Preparation: 10 min • Cooking: 15 min
WINTER
Serves 4
1 large grapefruit
125g caster sugar
3 large eggs
4 tsp Demerara sugar
1 level tbsp cornflour
Juice the grapefruit in the citrus press and pour
300ml of the juice into a saucepan with the sugar.
Simmer for 10 minutes over a low heat, stir and allow
to cool slightly.
Whisk the eggs in a bowl with the cornflour. Add the
lukewarm grapefruit syrup, whisking constantly, then
divide between 4 ramekins.
Gently cook the tiny flans for 30 minutes in a steamer
or a bain marie. Allow to cool.
Sprinkle the flans with Demerara sugar and
refrigerate for at least 1 hour. Serve chilled.
Mini Grapefruit Flans
Preparation: 10 min • Resting time: 1 h • Cooking: 10 min + 30 min
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