Citrus plate
- 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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