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

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