Citrus plate

For 4 people
  • 2 Oranges
  • 2 Grapefruits
  • 3 EL Sugar
  • 4 balls of lemon sorbet
  • (50 g each)
  • Lemon balm for
  • Decorate
30 minutes
light
1.
Peel oranges and grapefruits so that the white skin is completely removed. Cut the fillets from the separating skin. Catch the juice. Caramelize the sugar in a saucepan until golden brown. Deglaze with the collected juice, then simmer. Arrange the fillets on plates and pour the caramel sauce over them. Place a scoop of lemon sorbet in the middle and serve decorated with lemon balm
2.
Plate: Wedgwood
3.
Cutlery: Wilkens
4.
Napkin: Weststedt
1 person approx:
  • 200 kcal
  • 820 kJ

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