Citrus soup and butter feuillantines saledragees

Like end on a light dessert and our freshness, here is the delicious soup of’citrus and feuillantines salted butter / dragees.

Ingredients for 4 people:

  • 30 cl juice’orange
  • 20 cl’water
  • 40 g of sugar cane
  • 1 pinch of Luna (Spices Roellinger)
  • 10 g of corn starch
  • 1 orange
  • 1 grapefruit pink, 1 Chinese grapefruit, 3 clementines

Feuillantines:

  • 2 pink pralines
  • 1 pastry sheet
  • 25g salted butter
  • 3 tbsp. Coffee brown sugar

Soup recipe of’citrus and feuillantines salted butter / dragees

  • Pour the fruit and juice’water in a saucepan. Bring to boil. Add sugar, pepper and cornstarch, mix well to avoid lumps. Cool (about 2 hours).
  • Wash skin of’orange, by taking some zest. Cut them into strips, blanch three times, cool and set aside.
  • To peel all citrus extract segments. The pour into the cooled juice. Cover and place in the fridge for at least 2 hours.

For feuillantines salted butter dragee Flashes:

  • Preheat oven to 180 ° C (th. 6).
  • Crush the pink pralines.
  • Cut circles 4 cm in diameter in the pastry sheet.
  • Do just melt butter, brush on sheets of pastry, sprinkle with brown sugar and sprinkle with’bursts of pralines.
  • Bake until’that the edges of the sheets of brick color.

Serve the’all fresh.

B.a.ba the head:

For an original dressing: When you peel raw citrus, reserve a few whole neighborhoods and a few pieces you step skewers.

For a gourmet dessert, n’Please support this recipe for’an ice coconut or coconut rocks.

Recipe: A. Beauvais Photo: F. Hamel