Three leading 3 Vallées chefs with three healthy recipes…
Garden rhubarb, carpaccio, sorbet, frosted rosehip petals
Boil 200ml water, add 100g sugar. Set aside. Finely slice enough rhubarb sticks and poach them. Spread the strips of rhubarb with the sides touching on some greaseproof paper. Put in a deep freezer then use a cookie cutter to make 10cm circles which will serve as a base.
Sweet shortcrust pastry
- 200g flour
- 90g icing sugar
- 30g almond powder
- 150g butter
- 1 egg
- 1 pinch of salt.
Make the tartlets on a rod covered in greaseproof paper. Cook at 160°C until they brown, allow to cool for 2 minutes and carefully remove from the rod.
- 100g icing sugar
- 20g egg whites
- 5g sieved cornstarch
- lemon juice.
Beat the mixture with the lemon juice then slowly add the cornstarch.
Rhubarb juice sorbet
- 200g centrifuged rhubarb juice
- 2g stabiliser
- 24g atomised glucose
- 50g sugar
- 8g inverted sugar syrup
- 50g water
- lemon juice.
Prepare tubes with a 10mm diameter, fill them with sorbet using a piping bag. Place in the freezer.
Peel the rhubarb sticks and keep some to one side to place at the bottom of the tartlets in triangle shapes. Slice some of the sticks as finely as possible to make shavings, and finely dice the others before putting them in a box covered with cold water.
Take bouquets of rosehip (a wild rose plant) and delicately remove each petal. Take a brush and apply egg white to each side before sprinkling with caster sugar. Place on a silicone baking mat and leave to dry in the oven at 40°C.
Cut the brioche into strips, 2cm wide and 1cm thick. Set aside.
Take a tablespoon of the diced rhubarb and sprinkle with sugar. Set aside.
Place a circle of rhubarb carpaccio in the centre of the dish. Garnish the tartlet with a strip of brioche, a slice of raw rhubarb, and cover with royal icing. Cook for 10 minutes at 180°C.
Place the cooked tartlet in the centre on the carpaccio. Delicately arrange some of the diced rhubarb on top, sprinkle with sugar, and top with a tube of sorbet, a few frosted rosehip petals and several raw rhubarb shavings (after straining).
Mountain cep mushroom fricassee with fontina ravioli and garden parsley
For 4 people:
Ingredients for 4 people:
- 4OOg cep mushrooms
- 4 disks of Fontina, 1mm by 7cm • 1 shallot
- 1 clove garlic
- 1⁄2 bunch chives
- 1 bunch parsley
- 100g white stock
- 100g cream
For the parsley sauce:
- Boil the cream and the stock.
- Mix together with the parsley leaves, season with salt, and keep warm.
For the cep mushrooms:
- Cut the ceps in to 1cm x 1cm cubes, sauté them gently in grape seed oil and season with salt.
- When they have browned nicely, add a knob of butter, the minced garlic, the chopped chives and nely minced shallots, and season with pepper.
For the presentation:
- Spread a serving of cep mushrooms on a soup plate, add a circle of Fontina on top and drizzle over some of the parsley sauce.
- Add a few sorrel leaves and some white and black crispy croutons.
Vegetarian summer rolls
Serves 4 / 90 calories per person
- 4 rice paper wrappers
- 1 carrot
- 1/2 cucumber
- 100g plain soya bean sprouts
- 20g rice vermicelli
- 4 mint leaves, 8 lettuce leaves
- 1 tbsp sesame oil, juice from ½ lime
- 1 pinch of Cayenne pepper, salt
- Spring roll dipping sauce
- Peel the carrot and the cucumber and cut into thin strips.
- Boil the vermicelli and the soya bean sprouts for 2 minutes before straining and adding to the vegetables.
- Add 4 chopped mint leaves, the lime juice and the sesame oil.
- Season with salt and Cayenne pepper before mixing.
- Soak the rice paper wrappers in warm water to soften.
- Place the first wrapper on a chopping board, add a quarter of the vegetables, fold the two ends and roll into a tight cylinder.
- Repeat with the other three rolls.
- Serve with lettuce, mint and a small bowl of dipping sauce.