Grapefruit caramelised with yoghurt
- Zest the grapefruits with the sharpest, finest grater you can lay hands on; you need a good teaspoon of zest. Mix this in with the yogurt. Now, you need to segment the grapefruit.
- Top and tail the grapefruit so it sits flat on a board and using a small uber-sharp knife pare the peel off the outside, taking all the skin and as much white membrane as you can without cutting into the fruit too much.
- Now you have the whole peeled fruits, over a bowl segment each fruit, gently easing a knife in between each segment and wiggling them free. Reserve all the juice and the segments.
- It's tricky, if you have no idea what I'm talking about there are you tube videos on the subject, watch one, all will become clear.
- Dry the segments by laying them between two sheets of kitchen towel, strain the juice so it is not full of pulpy bits.
- Now lay the segments on a non-stick cookie sheet, and sprinkle each with some of the soft brown sugar. Now is the time to dig out that crème brulee torch from the back of the cupboard, mind your eyebrows, failing that heat your grill to the fire of Hades.
- Now using the gas torch or by placing the segments really close under the super-hot grill brown the sugar on the segments, remove them to cool. The sugar will harden slightly like the sugar on a crème brulee.
- Finely slice the basil with a super sharp knife, you want delicate little strips of it.
- Spoon 100g of the yogurt into the bottom of four deep shallow bowls.
- Place five or six of the segments gently on top of each of the yogurt bowls.
- Sprinkle over a few pomegranate seeds and crush the peeled pistachios with the back of a knife and sprinkle some of those over. Now dot around the strands of basil, gently drop a few tiny drops each of the honey, olive oil and grapefruit juice.
- Serve. The colours make it look like its covered in jewels and if you've arranged it just so there is something that reminds me of Jackon Pollack paintings about it. But that could be just me.