Dinner
Plumcot Farro Salad
50 min
Ingredients:
1 cup heavy cream
⅓ cup sugar
1 tsp. vanilla
¼ cup satsuma juice
zest of 1 satsuma
hollowed satsuma halves
dark chocoalate bar, garnish
⅓ cup sugar
1 tsp. vanilla
¼ cup satsuma juice
zest of 1 satsuma
hollowed satsuma halves
dark chocoalate bar, garnish
Steps:
Cut each satsuma in half. Using a spoon scoop out the satsuma segments to create a bowl.
Juice the removed segments, setting aside 1/4 of a cup.
In a small saucepan add satsuma zest, heavy cream, sugar, and vanilla.
Bring to a boil, then reduce to a simmer. Cook for 5–10 minutes, whisking constantly, until slightly thickened.
Strain the mixture, then whisk in the satsuma juice.
Pour into the reserved satsuma shells.
Refrigerate for at least 4 hours, or overnight for a firmer texture. Garnish with dark chocolate and satsuma zest. Enjoy!
