Recette A levantine dessert | Produits Laitiers de France
dairy-products-from-france.com
Make the grapefruit syrup Peel the zest from the grapefruit and cut into fine strips. Blanch the zest 3 times in boiling water, changing the water
Ingredients
- 250 g Mont d’Or
- For the grapefruit syrup
- Zest of 1 grapefruit
- 100 g sugar
- 200 g grapefruit juice
- For the dough
- 200 g sugar
- 350 ml water
- 2 g saffron
- 130 g semolina
- To assemble
- 250 g cow’s milk curd
- 1 grapefruit
- Ground pistachios
- Dried edible rose buds
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