Our trees have been lovingly nurtured to give only the finest natural ingredients. Citrina fruit is highly versatile, letting you experiment with anything from cocktails to desserts to main dishes – and wowing guests with your home-grown produce. With so many exciting possibilities, you will be keen to start playing in your bar or kitchen straight away…so to help you get started here are some tried and tested recipes for each of our fruit varieties…
Whisk the egg yolks with 60g of sugar to blanch them and double their volume. Add the mascarpone in several parts continuing to whisk.
Take off the zest of two Lakeland, blanch them (10 sec) in boiling water. Make a juice with 4 Lakeland (80g).
Incorporate the zests and 20g of the Lakeland juice into the mascarpone preparation.
Whisk the egg whites with a few drops of Lakeland juice and gently incorporate 50g of sugar.
Add the egg whites in the Lakeland mascarpone cream.
Prepare the syrup by mixing the Limoncello with 60g of Lakeland juice and 30g the remaining sugar.
Soak up the biscuits with the lemon syrup and place them in "Verrines" (little glasses). Cover with the mascarpone cream.
Refrigerate (minimum 4h). Sprinkle with cocoa before serving.
Clean the scallops and cut each one into thin horizontal round strips.
Prepare a marinade with the Lakeland juice and olive oil.
Spread out the slices of scallops in a dish and pour the marinade.
Add segments of 2 Lakeland and put them on the scallops with few leaves of tarragon.
Season with the fleur de sel and pink pepper.