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Reblochon flower surprise
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Cheese :
ReblochonDish type :
StarterSeason :
Spring, Summer, Autumn, Winter
Ingredients - for 4 persons
- 1/2 Reblochon chees
- 2 grapefruits
- 12 cooked prawns
- 1 carrot
- Mixed lettuce leaves
- 50g single cream
- 1 lime
- A few snips of chives
- 4 filo pastry sheets
- Olive oil
Preparation
- Cut the filo pastry sheets into squares and then oil each square on both sides.
- For each flower shape, place three thin pastry sheets into a small ovenproof dish and place in the oven at 180°C for about 10 minutes. The flowers should be golden brown.
- Peel the carrots and make carrot tagliatelle with a peeler. Make Supremes with a grapefruit (quarters with the white skin removed).
- Peel the prawns.
- Cut the Reblochon into cubes.
- Make a vinaigrette with the juice of half a grapefruit, the single cream, a few drops of lime and the chives. At the bottom of the flowers, place a few mixed lettuce leaves, the carrot tagliatelle, grapefruit Supremes, prawns, the Reblochon cubes and cover with some of the sauce.
