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Trilogy of citrus fruits with limoncello

An inspirational recipe with lemon taste.

Dessert crème brûlée Raspberry

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Ingredienser

Lime crème brûlée

1000 ml Debic Crème Brûlée

2 x limes

Citrus fruit salad

2 x oranges

1 x tray of lime cress

2 x white grapefruits

2 x pink grapefruits

Lemon granité

300 ml lemon juice

50 ml limoncello

100 g granulated sugar

Tillredning

Lime crème brûlée

Heat the crème brûlée together with the lime zest to just below boiling point and rub through a fine sieve.

Add the lime juice, pour into glasses and store in the refrigerator.

Citrus fruit salad

Segment the citrus fruit and store in the refrigerator.

Lemon granité

Boil the sugar and lemon juice until all the sugar has dissolved and then add the limoncello.

Freeze the mixture and stir every 30 minutes to create coarse ice crystals.

Garnering

Lime crème brûlée

Sprinkle the crème brûlée with sugar and caramelise using a cook's blowtorch.

Citrus fruit salad

Arrange the citrus salad in a glass and garnish with lime cress.

Lemon granité

Put the granité in a glass and garnish with lime zest.

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Debic bagare

Debic bagare