Citrus plate

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel oranges and grapefruits so that the white skin is completely removed. Cut fillets from the parting skins. Collect the juice. Caramelise the sugar in a pot until golden brown. Deglaze with the collected juice, boil off. Arrange the fillets on plates and pour the caramel sauce over them. Place one scoop of lemon sorbet in the middle of each plate and serve decorated with lemon balm

2. 2

   Plate: Wedgwood

3. 3

   Cutlery: Wilkens

4. 4

   Napkin: Weststedt