A couture carpaccio, pimped with Tête de Moine cheese, radish and raspberry. A light paradise !
For 4 persons
Preparation : 15 min
Cooking : 3 min
Order from your favourite butcher a carpaccio of beef for 4 persons.
Prepare the vinaigrette. Peel the orange and the lemon, set aside the quarters. Squeeze the grapefruit to extract the juice. Boil the honey for 3 minutes in a pot with the grapefruit juice, complete with the vinegar. Remove the pot from the flame, add the oil, whipping briskly. Set aside.
Spread the thin slices of beef on a dish (without any overlapping).
Once cooled down, pour the citrus vinaigrette on the meat.
Add the pink radishes cut finely with a mandolin, as well as the fresh raspberries, and the edible flowers.
To finish, place the generous rosettes of Tête de Moine AOP cheese.
Enjoy !
Also discover the veal carpaccio of summer and the carpaccio of chorizo and banana.
