Ingredients
| Filled grapefruit | |
| 125 g | Grapefruit (½), fresh |
| 50 g | Radish red, general, fresh |
| 10 g | Mushrooms, fresh |
| 50 g | Crème fraîche (30% fat) |
| 5 ml | Lemon juice |
| 1 g | Pepper |
| 2 | Mint leaves |
| Mushrooma Hungarian style | |
| 125 g | Mushrooms (Parisian button), fresh |
| 50 g | Onions, fresh |
| 50 g | Peppers, green, fresh |
| 50 g | Tomatoes, fresh |
| 10 ml | Cream (30% fat) |
| 2 g | Paprika powder sweet |
| 2 g | Potato starch |
| 5 ml | Lemon juice |
| 15 g | Butter |
| 1 g | Pepper |
| Macaroni in soubise sauce | |
| 50 g | Macaroni (protein-reduced), uncooked |
| 25 g | Onions, fresh |
| 5 ml | Lemon juice |
| 5 ml | Sunflower oil |
| 1 g | White pepper |
| 5 g | Parsley |
| Raspberry mousse | |
| 65 g | Raspberries, fresh |
| 60 g | Sugar (icing) |
| 5 g | Gelatine |
| 50 g | Cream (whipped) |
Cooking Instructions
Filled grapefruit (Pamplemousse fourre)
Halve the grapefruits. Remove the flesh and cut into small chunks. Wash the mushrooms. Chop into thin slices and drizzle with lemon juice. Repeat this process with the radishes. Mix the grapefruit chunks with the mushrooms, crème fraîche and radishes. Add lemon juice and pepper to taste. Add the chopped mint. Fill the grapefruits. Place one mint leaf on top of each. Serve chilled.
Mushrooms Hungarian style (Champignons à la Hongroise)
Place the peppers in a hot oven until soft. Remove and cover with a damp cloth for 5 minutes before removing the skin. Dice the peppers. Dice the tomatoes after peeling them and removing the seeds. Finely chop the onions. Heat the butter in a frying pan. Soften the onions in the pan without allowing them to brown. Clean the mushrooms and wash them in water with a dash of lemon juice. Cut them into quarters and add them to the onions. Cook rapidly until all the water has evaporated. Add the pepper, sprinkle with paprika and leave to cook for 3–4 minutes, stirring continuously before drizzling with cream mixed with potato starch. Allow to thicken and serve.
Macaroni in soubise sauce (Macaroni coquillettes à la soubise)
Peel and finely chop the onions. Heat sunflower oil in a frying pan and gradually add the chopped onions, the pepper and a little lemon juice. Allow to stew over a very low heat. Cook the macaroni in salted water, adding the lemon zest as you do so. Cook until ‘al dente‘ and strain well. Pour the stewed onions into a large frying pan, add the macaroni (without the lemon zest) and warm over moderate heat, mixing thoroughly. Add the finely chopped parsley. Serve piping hot.
Raspberry mousse (Mousse de framboise)
Puré the raspberries. Place them then in a dish and sprinkle with icing sugar. Add the melted gelatine and refrigerate the mixture. When the mixture begins to clot, add the whipped cream, pour into a damp mould (smear the interior with cold water) and place in the sorbet machine. It is possible to substitute other fruits for the raspberries.
General information
| Difficulty: | 5 of 5 |
Nutritional information
| 1,087 kcal | Energy |
| 13,2 g | Protein |
| 350 mg | Phosphate |
| 78 mg | Sodium |
| 1,475 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |