Luminous salad, vanilla vinaigrette, Catalan cream

Christophe Felder

For 4 people

For the Catalan cream
400 g of cream
100 g of whole milk
100 g of egg yolks
100 g of sugar
4 g of gelatine sheets
¼ of a lemon (the rind)
2 cinnamon sticks
1 vanilla pod

“Méli mélo” mixed salad leaves
125 g of mixed salad leaves
1 pink grapefruit

For the vanilla vinaigrette
50 g of olive oil
1 grated vanilla pod
balsamic vinegar to taste

For the pink grapefruit sorbet
500 g of grapefruit juice
70 g of inverted sugar
30 g of lemon juice
100 g of glucose
10 g of sugar
3 g of stabilizer

For the garnish
Mandarin compote


Prepare the Catalan cream and the sorbet according to the classic recipes.
Mix the ingredients for the vinaigrette.
Mix the salad leaves with the peeled grapefruit segments, then dress with the vinaigrette.

Arrange the elements in layers in flashing glasses.