Blood Orange Yogurt Dish

Stir the yogurt with the grenadine syrup. Heat the strained orange juice, let the soaked, squeezed gelatine melt in it, cool down and stir the still warm liquid into the yogurt mixture. Beat the egg whites with salt until stiff and carefully fold into the yogurt mixture.

To fillet, place the blood orange upright on a board, cut the peel into generous strips.

The white skin must be completely removed. Remove fillets between skins with a sharp kitchen knife.

Rinse a round baking dish to cool and spread the blood orange fillets evenly on the bottom of the baking dish. Spread the yogurt cream evenly over the top and refrigerate until firm, about 2 hours.

Before serving, dip the baking dish briefly in hot water and invert the yogurt dish onto a large plate. Sprinkle with chopped pistachios.

Rainer Kemmler 2:2452/113.23 @ fidonet **

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