I have to admit, I am not a big winter fan with the cold and all, but one thing that makes me very happy is the abundance of citrus fruit. Oranges, grapefruits, lemons...I love them all, and I love using them in desserts even more! Although I enjoy making a lot of pies, cakes, cookies, and rich stuff, this weekend I thought I would make something a little lighter. Partly because my dehydrator broke (which I was very sad about, but I ordered a new one so I am happy) and partly because I was in that sort of mood.
Plus, citrus deserves to be shown off, it is lovely! So I thought a carpaccio would be a perfect way to do so. I just made some Raw Grapefruit Lavender Ice Cream, and I knew it would be perfect with it!
I thought a crunchy element would be nice as well, so I added some tart pomegranate seeds. But it needed some nuts and saltiness as well, so I created a pistachio coconut cumble and it was perfect with it! Lastly, I made a lavender syrup to drizzle over it and voila...winter citrus beauty! It was heavenly, and just the type of light dessert I was craving! People would not need so many new years resolutions to eat healthier if they made desserts like this!
2 Tbsp raw agave nectar or raw honey
2 Tbsp water
2 tsp dried lavender flowers
1 tsp pure vanilla extract
1/4 cup raw pistachios, shelled
1/4 cup large flake coconut
1 Tbsp agave nectar
a large pinch sea salt
2 pink grapefruits (such as Rio Stars), Peeled, and thinly sliced horizintally
2 oranges, peeled and thinly sliced horizontally
1/4 cup pomegranate seeds
Raw Grapefruit Lavender Ice Cream
For the syrup, combine all ingredients together in a small bowl, and stir to dissolve agave nectar. Let sit for at least a few hours.
For the crumble, combine the pistachios, coconut, agave nectar, and sea salt in the blender and pulse until coarsely chopped and sticking together a bit.
On each of 2 plates, place the grapefruit and orange slices decoratively, and scatter some pomegranate seeds. Place a scoop of the ice cream, then spoon some of the crumble around it. Drizzle the syrup over the citrus. Enjoy!