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 peppercorns 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.
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