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Too girly?

August 11, 2012

Lightning and thunder is happening outside and I probably ought to switch the computer off – especially as our being struck by lightning is not unprecedented. Belief is all though and I can feel the storm diminishing to be replaced by copious mounts of rain. I hope the weather gets it out of its system soon as we’re off camping to the wilds of Suffolk next week and blogging will be a distant memory for a while.

 

In preparation for our departure I thought I’d do some cooking with past their best ingredients – especially important as Rella will be staying  here and won’t want to have to use dodgy stuff. We may even have to turn the Aga off leaving her reliant on a toaster and the microwave.

Often this type of cooking yields interesting dishes and I think this is no exception. However, it has to be said that there hasn’t been a great rush to consume my grapefruit flan – Paolo just smiled at it and Arlo said a very definite no. Rella sidestepped by saying she was full. Their loss. It’s delicious.

This recipe is basically a tarte au citron, but uses pink grapefruit which no one wanted for breakfast. Ungrateful lot.

Make some pastry using 4 oz butter, 9oz plain flour and a little water to mix. Line a buttered 9″ flan dish with the pastry and bake it for 15 minutes. Set aside to cool.

Whisk together until light and fluffy 3 eggs and 3oz caster sugar. Whip about about 6oz cream – I had clotted cream and double cream left over – it should really be double cream, but as someone said to me once when we were cooking “you can’t go wrong with cream and sugar”. We were making fudge at the time though and this statement proved to be inaccurate. Never mind. Fold the cream into the egg and sugar mix.

Squeeze the juice from one and a half grapefruits – I had about 5 fl oz  – and add this and some of the pulp to the mixture. It looks quite pretty with strands of pink grapefruit floating in it. Bake for about 40 minutes, or until it’s not too wobbly, in a cool oven – about 150c .

When it’s ready it will have risen quite a lot, but it’ll sink on cooling – and it does need to be served cold, although now I think about it I’m not sure I’ve tried it warm.

It has a delicate flavour  – citrussy, but without the lemon kick and it’s a delicate pink inside. Maybe it’s just too girly…

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