Cooking Instructions

In a frying pan, melt butter and cook shallot until soft but not coloured. Add grapefruit juice and Dijon mustard. Stir and cook for 1 minute. Add cream and bring to a boil. Dissolve cornstarch in cold water, add to cream mixture and cook for 1 minute to thicken. Salt and pepper to taste. Pour over broccoli. Top with cheese and prosciutto slices.

Preparation: 10 minutes
Cooking: 10 minutes
Servings: 4

Ingredients

• 500 mL (2 cups) 15% cooking cream
• 15 mL (1 tbsp) butter
• 1 shallot, chopped
• 250 mL (1 cup) pink grapefruit juice
• 15 mL (1 tbsp) Dijon mustard
• 5 mL (1 tsp) cornstarch
• 30 mL (2 tbsp) cold water
• 1 head broccoli, cut into florets
• To taste Old Cheddar cheese, sliced thin
• To taste prosciutto, pan fried
• To taste salt and freshly ground pepper