Rafraîchissant d'agrumes au Perlé de Groseille

For 4 people : 4 oranges, 4 lemons, 2 grapefruits, 1 small basket of redcurrants, 300g of Perlé de Groseille, 150g of sugar, 8 gelatine sheets, 1 vanilla pod, mint

Lever the supremes of citrus fruits and sponge them on an absorbing paper.
Heat the orange juice with sugar, the pod of vanilla and 10 fresh mint sheets, add Perlé de Groseille and let infuse 5 mn.
Put the soaked gelatine sheet, foam and pass to Chinese. Let cool.
When the frost is semi-catch, line 8 individual moulds or a great equivalent with the quantity of citrus fruits and frost.
Then lay out the supremes and run the frost progressively.
Put in the refrigerator 6 hours then unmould the refreshing on plates.
Serve with a purée of oranges and decorate with currants, sheets of mint and peels crystallized.


Created by Jean-Pierre DARGENT
Restaurant de la Faisanderie - 45 Grand'Place - 62000 ARRAS
Tél : 03 21 48 20 76 - Fax : 03 21 50 89 18

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