Stuffed morels, sweet potatoes and grapefruit

Directions

1. Morels jumbo:

Let rehydrate the morels in the simmering water for 40 minutes. Drain but keep rehydration water and reduce it by half. Filter.

2. Sweet potato puree:

Peel and cut the sweet potato into small cubes. Mince the onion. Sauté all in a little butter. When it is well colored, add water to height and let stew gently. Mix. Adjust the seasoning.

Put crushed almonds in your puree.

3. Morel sauce:

In a saucepan, sweat a shallot, add Morel juice reduced then let stew. Add the soy cream. Book. Salt and pepper.

4. Froth of grapefruit:

With a blender, mix the juice of half a grapefruit, soy lecithin, and a drizzle of olive oil. Get the foam.

5. Dressage:

In a bowl, put the soy cream with morels, add the Morels and the froth of grapefruit. Cut thin slices of raw sweet potato with the mandolin. Add grapefruit zest. Taste.