For ➍2 pink grapefruits
2 white grapefruits
2 ts sugar
1 tbs green tea*
6 cl boiling water
1½ tbs sugar
1 ts cold water
Peel the grapefruits and cut out the sections. Put in a bowl. Add 2 ts of sugar.
Fill 4 ramekins with a mix of pink and white grapefruit sections, leaving some room to the top. Cover with plastic wrap and some weight to remove juices. Let rest for 60 m at room temperature.Make the sauce by pouring hot water over the tea leaves and let it stand for 5 m. Remove the leaves. Stir 1,5 ts of sugar in. Move to heat. Add 1 ts of water and bring to the boil. Let the sauce thicken a bit.
Pour off any liquid out of the ramekins. Invert onto a dessert plate and surround with tea sauce.
Serve with a few plain langues de chat biscuits or any dry thin-leaved cookies, s.a. cigar cookies.
Fill 4 ramekins with a mix of pink and white grapefruit sections, leaving some room to the top. Cover with plastic wrap and some weight to remove juices. Let rest for 60 m at room temperature.Make the sauce by pouring hot water over the tea leaves and let it stand for 5 m. Remove the leaves. Stir 1,5 ts of sugar in. Move to heat. Add 1 ts of water and bring to the boil. Let the sauce thicken a bit.
Pour off any liquid out of the ramekins. Invert onto a dessert plate and surround with tea sauce.
Serve with a few plain langues de chat biscuits or any dry thin-leaved cookies, s.a. cigar cookies.
*U some flowery tea, like hibiscus instead.
While not Japanese in origin, it would finish a Japanese-like dinner in style. (Such as the zen risotto.)
