BERTRAND NOEUREUIL

Fleurette Citrus Mesclun

STARTER

4 PERS
timing

8 H
preparation time

2 H
Cooking time

6 H

INGREDIENTS

CITRUS BATH
50g rose infusion
30g chamomile infusion
20g orange blossom infusion
30g macerated lemon
Xanthan, as needed
1g laurel essential oil
10g mandarin olive oil
12 p. supreme of tangerine
12 p. supreme of grapefruit
50g candied kumquats
50g candied citron

FONTAINEBLEAU WITH BAY LEAVES
250g fromage blanc
10g lemon juice
5g yuzu juice
50g egg white
1g dry white wine
7g sugar
160g liquid cream
1 drop laurel essential oil

YOGHURT MERINGUE
60g egg white
60g caster sugar
2g dry nougat
60g yoghurt powder
Cornflower, marigold, rose as needed

CHAMPAGNE GRAPEFRUIT SORBET
80g grapefruit
12g lemon juice
20g sugar
20g atomised glucose
0.6 stabiliser
180g champagne
2g rose water

RECIPE DEVELOPMENT

1. CITRUS BATH
Combine all liquids. Bind with xanthan until oily, then add remaining ingredients. Serve in a sauceboat.

2. FONTAINEBLEAU WITH BAY LEAVES
Whip egg whites until firm. Add the lemon juice and sugar. Whip into a cream. Incorporate both preparations into the laurel-scented fromage blanc. Drain for 6h. Shape into quenelles.

3. YOGHURT MERINGUE
Heat egg whites to 50°C with caster sugar. Beat with a mixer. Finish with powdered sugar and yoghurt powder. Chop petals and powder with flowers. Dry for 6h in a drip tray at 60°C.

4. CHAMPAGNE GRAPEFRUIT SORBET
Make a syrup with the citrus juices, sugars and stabiliser. Add the rest of the ingredients and blend. Freeze, then place in an ice cream maker and make pretty shavings. Set aside.

FINISHING & SERVING INSTRUCTIONS
Slice the citrus fruit supremes into carpaccio. Stew the trimmings over low heat and season with olive oil. Place the Fontainebleau on the plate. Cover with the meringues. Arrange the fruit carpaccio in a coral shape. Add the citrus compote and finish with the sorbet shaving. Serve the sauce on the side and garnish generously.