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9
Easy
By Kit Chapman
Published 1995
Whip half the cream and mix with the buttermilk. Place the vanilla pod, sugar, lemon rind and the remaining cream in a saucepan and bring to the boil. Add the gelatine, allow to cool, then fold into the whipped cream mixture.
To make the blood orange salad, remove the peel from 3 blood oranges using a peeler, cut into it small julienne strips, blanch twice, then cook slowly with