- 4 jumbo morels
- ½ sweet potato
- ½ onion
- 1 thyme leaves
- 20g of almond
- 1 grapefruit
- 7g of soy lecithin
- 10cl soy cream
- Espelette pepper
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.
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.
Recipe by Sabarot
You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!