FRESH MILLEFEUILLE OF CAULIFLOWER, GRAPEFRUIT AND ROQUEFORT

 

 

 

For 2 people

50g Roquefort
1dl single cream
1 grapefruit
1 small cauliflower
salt and pepper

Separate the pieces of the cauliflower. Wash and dry them. Cut very fine slices with the help of a mandolin, divide them in four. Mix the Roquefort with the cream until it makes a homogeneous sauce. Peel the grapefruit; remove all the pith as well, separating the segments delicately. Place a stainless steel ring in the middle of the serving plate, make one layer of grapefruit segments, baste them with the Roquefort – cream, then add another layer of finely sliced cauliflower. Continue alternating layers of cream, grapefruit and cauliflower, finishing with a layer of grapefruit. Season and refrigerate. Prepare the second plate exactly the same way. Remove the ring very carefully just before serving.


trilogie

2.jpg
 
Menu
Cookies make it easier for us to provide you with our services. With the usage of our services you permit us to use cookies.
More information Ok