Winter Citrus and Honeycomb with Yogurt
Raw honeycomb, edible beeswax filled with pockets of golden honey, brings both sweet flavor and a pleasant texture to this gorgeous dish bursting with bright citrus fruits. Choose a variety of citrus in different colors for maximum impact.
Ingredients:
- 5 assorted citrus fruits, such as oranges, blood oranges and grapefruits
- 4 cups (2 lb./500 g) plain whole-milk Greek yogurt
- 4 oz. (125 g) raw honeycomb, cut or broken into 4 pieces
- 1/3 cup (2 oz./60 g) toasted pistachios, coarsely chopped
- 1 Tbs. bee pollen (optional)
- Honey for drizzling
Directions:
Peel the 3 smallest citrus fruits and cut them crosswise into rounds 1/4 inch (6 mm) thick. Set aside in a bowl.
Using a sharp knife, cut the peel and pith from the two largest citrus fruits, following the curve of the fruit. Use the knife to cut the individual segments from the membrane. Place the segments in the bowl with the citrus slices; discard the membrane.
To assemble, spread the yogurt evenly on a serving platter or in a shallow bowl. Artfully arrange the citrus pieces on top of the yogurt, followed by the honeycomb. Sprinkle with the pistachios and bee pollen. Drizzle with honey as desired and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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