Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. This light winter dessert celebrates citrus and dresses it up with browned butter, frozen yogurt, and sbrisolona.

January 2019

Gallery

Credit: Victor Protasio

Recipe Summary

total:
25 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a paring knife, cut away and discard peels from citrus. Slice half of citrus crosswise into rounds. Cut remaining citrus into sections. Chill fruit until ready to serve.

    Advertisement
  • Melt butter in a small skillet over medium, stirring often, just until butter begins to brown, 2 minutes and 30 seconds to 3 minutes. Add pistachios, and toast, stirring constantly, until pistachios are golden brown, about 30 seconds. Remove from heat. Remove pistachios from skillet, and set aside.

  • To serve, divide citrus segments and rounds evenly among 6 chilled shallow bowls, leaving a well in center of each. Place 1/3 cup frozen yogurt in center of citrus in each bowl. Spoon 1 teaspoon honey over frozen yogurt in each bowl; place one slice of pistachio sbrisolona in each bowl. Scatter toasted pistachios over and around frozen yogurt and citrus. Sprinkle servings with salt.

Advertisement