Mini tacos with breaded Camembert cheese and pomegranate

Preparation

Tortillas:
1. Bake the tortillas at 200°C for 8 minutes, shaping them as desired.

Yogurt sauce:
1. Chop a clove of garlic and squeeze half a lemon.
2. Mix the yogurt with a spoonful of honey and season to taste..

Red onion chutney:
1. Finely chop the red onion and mince a clove of garlic.
2.Sauté the garlic, then add the onions.
3. Cook until they become soft, then add a teaspoon of brown sugar.
4. Deglaze with a tablespoon of balsamic vinegar and let it reduce.

Pomegranate caviar:
1. Soak the gelatine sheets in cold water to soften them.
2. Heat the pomegranate juice, then add the well-drained gelatine.
3. Drop the mixture into a container filled with very cold water and oil to form “caviar” pearls.

Mini breaded camembert:
1.Cook the Mini Camemberts in the fryer at 200°C for 2 minutes 30 seconds.

The presentation:
1.Fill the mini tacos with a drizzle of yogurt sauce, mixed salad leaves, sun-dried tomatoes, red onion chutney and the mini Camemberts. Garnish with leek sprouts and pomegranate caviar pearls.