This thing must be good if it won him the crown!
MasterChef is one of the most stressful TV shows out there. Sandwiched somewhere between Who Wants To Be A Millionaire and You’ve Been Framed. Although You’ve Been Framed is only stressful when you remember that your mum sent in a camcorder video of your pants falling down at a wedding back in 1994 and they still haven’t used it.
You’ve got to have some seriously good skills and nerves of steel to win at MasterChef though, and it’s something that Simon Wood seemed to do with relative ease – such is his abilities in the kitchen.
In the final all the way back in 2015 he cooked:
A starter of octopus, served with chorizo crisps, cannellini bean and chorizo salad, brunoise tomatoes and a sherry and smoked paprika vinaigrette; a main course of squab pigeon served two ways with three types of carrots, pommes parisienne, girolle and trumpet mushrooms, carrot puree, watercress puree and a cassis jus; and ending with a lemon posset dessert.
Well, that “lemon posset dessert” was in fact his ‘Citrus Tutti-Frutti’ and it’s here for you to make yourself at home (and it’s really easy)…
– 300ml double cream
– 100g golden caster sugar
– 1 lemon & 1 Lime Zest and juice
– 1 pink grapefruit, segmented
– Heat the cream and sugar for 3 minutes, add juice of the lemon & lime and combine together until just starting to boil
– Pour into serving glasses and chill in the fridge for 3 hours.
– Segment the pink grapefruit and char with a blowtorch. If you don’t have a blowtorch you can place the segments under a hot grill but do watch them you just want to char them.