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Prep Time15 Mins
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Cook Time5 Mins
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Serving4
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View1 637
Ingredients
Grapefruit With Saffron And Greek Yogurt
Directions
Squeeze a grapefruit and pour the juice into a saucepan. Add the sugar and saffron. Bring to a boil and let simmer for 5 minutes.
Peel the grapefruits: slice the peel in wide strips from top to bottom, exposing the flesh. Detach the segments by sliding a knife blade between the thin membranes.
Put them in a shallow dish and sprinkle them with hot but not boiling syrup. Set aside in the refrigerator.
Beat the yogurt with the honey. Arrange the pomelo segments in a rosette in four soup plates. Spread the Greek yogurt in the center. Cover with a drizzle of saffron syrup and enjoy immediately.
Conclusion
Our advice: If the honey is too thick or crystallized, heat it gently and warm it up in a microwave oven or in a saucepan.
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Grapefruit With Saffron And Greek Yogurt
Follow The Directions
Squeeze a grapefruit and pour the juice into a saucepan. Add the sugar and saffron. Bring to a boil and let simmer for 5 minutes.
Peel the grapefruits: slice the peel in wide strips from top to bottom, exposing the flesh. Detach the segments by sliding a knife blade between the thin membranes.
Put them in a shallow dish and sprinkle them with hot but not boiling syrup. Set aside in the refrigerator.
Beat the yogurt with the honey. Arrange the pomelo segments in a rosette in four soup plates. Spread the Greek yogurt in the center. Cover with a drizzle of saffron syrup and enjoy immediately.
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