200 g/7 oz mascarpone cheese
juice of 1 grapefruit, strained
1 tablespoon chopped fresh chervil
salt and pepper


1.Beat the mascarpone in a bowl with a small whisk until light and smooth
2.Gradually whisk in the grapefruit juice.
3.Season with salt and pepper and stir in the chervil.
4. Mix gently and pour into a sauce boat.
5.For roast pork.

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