Vegetarian Christmas wreath

(For 4 portions)

Wreath:

• 1 punnet Garden Cress
• 1 punnet Sakura Cress
• 12 pcs Paztizz Tops
• 4 pcs Bean Blossoms
• 90gr dried red lentils
• 80gr diced shallots
• 90gr diced parsnip
• 160gr shredded kale and green cabbage
• 2 pcs medium garlic clove (chopped)
• 100gr cooked white kidney beans
• 200ml red wine
• 60gr butter
• 1 piece egg yolk
• 400gr puff pastry
• fine salt and white ground pepper

Red wine and red currant jelly sauce:

• 150ml red wine
• 75gr Gorgonzola cheese
• 1 tsp red currant jelly

Wreath:

• Cook the red lentils in boiling water, drain, refresh and leave in a sieve until use. 
• Melt the butter in a saucepan and add the diced shallots, the diced parsnip and the chopped garlic. Let cook for 2 minutes and pour the red wine on top. 
• Let reduce to almost dry and add the cooked white kidney beans, the kale and green cabbage. Cook for a further 3 minutes, mix in the cooked lentils,8 pieces of Paztizz top, ½ punnet of freshly cut garden cress and sakura cress. 
• Season to taste and let cool down. 
• Lay the puff and make the Wreath, brush with one egg yolk and bake in an oven at 220C for 20 to 25 minutes. 
• Serve with the wine sauce and the remaining of the cresses, Paztizz Tops and the Bean Blossom. 

Red wine and red currant jelly sauce:

• Pour the wine into a small saucepan and add the blackcurrant jelly. 
• Add the gorgonzola cheese cut into small chunk and bring the liquid to boil. 
• Whisk constantly from the start of the cooking process, it will help the cheese and jelly to dissolve into the wine. 
• Reduce for one minute and pass the sauce through a fine sieve. 
• Reserve until use. 

Recipe: Franck Pontais