Caramelized Pot Tart W. Grapefruit in Lemongrass Broth

1. hang the curd in a kitchen towel over a baking dish in the cellar or refrigerator and drain for one night.

2. fillet the grapefruit. To do this, cut a cap small from the top and bottom of the fruit at the beginning, put grapefruit on the plate and separate the remaining peel from the pulp. The fruit should be peeled so thick that the white skin is completely removed and the flesh is exposed.

Then use a sharp kitchen knife to cut out the individual fillets between the partitions. Place the fillets in a gratin dish or possibly a baking dish and squeeze the remaining juice out of the fruit.

Cut the stem end of the lemongrass into small pieces and peel and cut the individual leaves into strips. In the middle there is a thin stem end, which is great for skewering the grapefruit. (Always alternate pink and yellow). If you want to save yourself the trouble, you can place the fruit fillets on the plate just like a sun and simply cut the lemongrass into rings.

4. Melt 5 tablespoons of sugar in a saucepan and extinguish with the grapefruit juice. Once the sugar has dissolved, add the lemongrass and the pulp of a vanilla pod, bring to the boil briefly, remove from the heat and infuse for 15 minutes. Then strain the grapefruit sauce through a sieve, lightly thicken with a little cake glaze powder and pour over the fruit fillets.

Leave to infuse in the refrigerator for one night.

Related Recipes:

Banana Grapefruit JamFor the banana-grapefruit jam, squeeze the lemons. Peel the bananas, mash them with a fork and mix with the... Salad Composition in RedClean and rinse the lettuce and shake very well dry. Pick into bite-sized pieces. 2. clean, rinse and quarter... Fish Fillet Alla PuttanescaDry the fish fillet with kitchen towel, put in the refrigerator until use. Cut the olive flesh in pieces from... Curd Mousse with Caramelized Orange FilletsWhip the cream in a cold baking bowl until stiff (best done by hand with a whisk) and refrigerate until... Peach and Pear JamFor the peach-pear jam, quarter the pears, peel them and remove the core. Weigh 540 g of pulp, cut into coarse... Orange Jelly with PansiesSoak the gelatin in cold water. Wring out the juice oranges, measure 1/2 liter of juice, stir with the sugar... Three Kinds of Rabbit Saté with Fried Fragrant Rice And…Remove the silver skin from the rabbit fillets, season with salt, season with pepper and set aside. For the... Fruit Tart with Choux Pastry DoughnutsFor the fruit tart with choux pastry, butter a cake pan (26 cm diameter) and sprinkle with breadcrumbs... Caramelized Apricots with Cane Noodles and Lavender Blossom Honey ParfaitA great pasta dish for any occasion: Core stone fruit and cut into wedges. Lightly caramelize the sugar in a... Mixed Lentil SaladCook lentils, depending on the variety, in water until soft. Mix the ingredients for the marinade. Clean and...