Lemon Thyme Cream and Caramelised Grapefruit
![Image](http://lh4.ggpht.com/_y4L3kpQoWYY/TWPay4RZbNI/AAAAAAAAASU/qj5z3S3lYGg/Caramelised-Grapefruit-5_thumb2.jpg?imgmax=800)
Despite the fact that the snowdrops are doing their best, by this time in February it often feels to me as if winter will never end. So I felt in need of a treat, preferably a sunny one. And what’s sunnier than grapefruit? All the elements are simple and fairly traditional but it does take a bit of time. This will serve two but there will be some bits and pieces left over as cook’s treats. For the Sablé Biscuits: 100 g unsalted butter 70 g icing sugar 130 g plain flour 1 egg yolk For the Crème Patissière: 280 ml full-fat milk 3 or 4 sprigs lemon thyme (ordinary thyme will do) Zest of about ¼ lemon; ¼ tsp vanilla paste (or extract – paste is in short supply thanks to Mr Oliver) 4 egg yolks 60 g caster sugar 25 g plain flour 2 tsp cornflour For the Croquant decoration: 50 g butter, softened 2 tbsp grapefruit juice 20 g plain flour For the Cara