Active Time: N/ATotal Time25 MIN
Yield: Serves : 6
Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. This light winter dessert celebrates citrus and dresses it up with browned butter, frozen yogurt, and sbrisolona.
Ingredients
- 4 pounds mixed citrus (such as blood oranges, Cara Cara oranges, and tangerines)
- 2 tablespoons unsalted butter
- 1/4 cup pistachios, slightly crushed
- 2 cups vanilla frozen yogurt
- 2 tablespoons wildflower honey
- Pistachio Sbrisolona
- Flaky sea salt
How to Make It
Step 1
Using a paring knife, cut away and discard peels from citrus. Slice half of citrus crosswise into rounds. Cut remaining citrus into sections. Chill fruit until ready to serve.
Step 2
Melt butter in a small skillet over medium, stirring often, just until butter begins to brown, 2 minutes and 30 seconds to 3 minutes. Add pistachios, and toast, stirring constantly, until pistachios are golden brown, about 30 seconds. Remove from heat. Remove pistachios from skillet, and set aside.
Step 3
To serve, divide citrus segments and rounds evenly among 6 chilled shallow bowls, leaving a well in center of each. Place 1/3 cup frozen yogurt in center of citrus in each bowl. Spoon 1 teaspoon honey over frozen yogurt in each bowl; place one slice of pistachio sbrisolona in each bowl. Scatter toasted pistachios over and around frozen yogurt and citrus. Sprinkle servings with salt.
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