Chanterelle mushrooms cannelloni with coconut vichyssoise

For the cannelloni:

• Fresh pasta.
• Cut into 7x7 centimetres squares.
• Cook and rinse in water with ice.
• Stuff the cooked pasta and roll them.

For the stuffing:

• Chop the garlic and the purple onion into brunoise and fry until tender.
• Add the clean mushrooms and sauté with the soft vegetables.
• Fry the shelled pine nuts with some oil until golden in colour and add them to the vegetables sauté.
• Off the heat, add the diced cheese.

For the coconut vichyssoise:

• Fry to soften the leek in butter.
• Add the diced potatoes.
• Cover with white stock and coconut milk simmer.
• Blend the sauce and sieve.
• Bring the sauce to the boil, add the butter and emulsify.

For the garnish:

• Peel the potatoes.
• Cut into tubes with a cookie cutter.
• Slice the potato as thin as possible, with the cold meat cutter or a sharp slicer.
• Soak the potato disks in clarified butter, place them between two baking sheets and bake for an hour at 110ºC until they are crunchy and translucid.

For the decoration:

• Black olive powder.

ASSEMBLY

• Warm up the cannelloni in the oven, covered with aluminium foil.
• Pour the sauce (coconut Vichyssoise) onto the centre of the plate.
• Place the cannelloni on the sauce.
• Decorate with black olive powder next to the cannelloni.
• Garnish with the potato chips next to the cannelloni, on top of the olive powder.

Notes

• A white asparagus cream with milk and butter may be prepared to serve with the cannelloni.
• An arugula pesto may be prepared as second sauce, replacing the basil with arugula.