Ingrédients
- Léonce Blanc blood orange purée 400 g
- Léonce Blanc lemon purée 100 g
- Granulated sugar 100 g
- Butter 250 g
- Grand Marnier 20 cl
Préparation
CARAMELISE the sugar in a dry, high-sided saucepan.
Off the heat, COOL the caramel with the blood orange purée.
WHISK to melt the caramel.
ADD the lemon purée and bring to the boil.
ADD the diced butter, stirring continuously.
BLEND with a hand blender to emulsify the sauce.
CHILL the sauce until required.
Idea
Heat the required amount, flambé with Grand Marnier.
Dip the crepes one by one to soak, then fold in quarters.