Citrus soup and salted butter feuillantines / dragees

Citrus soup and salted butter feuillantines / dragees

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If you like to end with a light dessert and a refreshing drink, here is the delicious citrus soup and salted butter feuillantines / dragees.

Ingredients for 4 persons :

  • 30 cl of juiceorange
  • 20 cl of water
  • 40 g cane sugar
  • 1 pinch of Luna pepper (Rœllinger spices)
  • 10 g of cornstarch
  • 1 orange
  • 1 grapefruit pink, 1 Chinese grapefruit, 3 clementines


  • 2 pink pralines
  • 1 pastry sheet
  • 25 g semi-salted butter
  • 3 tbsp. brown sugar

Recipe for citrus fruit soup and salted butter feuillantines / dragees

  • Pour the juice and water into a saucepan. Bring to a boil. Add sugar, pepper and cornstarch, mix well to avoid lumps. Let cool (about 2 hours).
  • Wash the orange peel, remove a few zest. Cut them into julienne, blanch them three times, refresh them and set them aside.
  • Peel all the citrus fruits and extract the segments. Pour them into the cooled juice. Cover and refrigerate for at least 2 hours.

For the salted butter feuillantines with dragee chips:

  • Preheat the oven to 180 ° C (th. 6).
  • Crush the pink pralines.
  • Cut circles 4 cm in diameter in the pastry sheet.
  • Just melt the butter, brush the pastry sheets with it, sprinkle them with brown sugar and sprinkle with praline chips.
  • Place in the oven and cook until the edges of the pastry sheets turn brown.

Serve the whole chilled.


For an original dressing: when you peel the citrus fruits raw, reserve a few whole quarters and a few pieces that you will mount on skewers.

For a gourmet dessert, don't hesitate to accompany this recipe with coconut ice cream or coconut rocks.

Recipe: A. Beauvais Photo: F. Hamel

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