Beef carpaccio and fromage frais rolls

Recipe

• Separate and defrost the individual Beef Carpaccio slices, without removing their individual greaseproof paper.
• Finely chop the garlic clove, lemon grass and ginger till almost of a purée consistency.
• Finely chop the basil leaves.
• Place the fromage frais in a salad bowl, add the chopped garlic, ginger and lemon grass and the chopped basil.
• Add the salt, pepper and olive oil.
• Mix well and place in a plastic piping bag.
• Cut off the end of the bag to make an opening with a diameter of 1.5 to 2 cm.
• On a plate, make sticks of fromage frais about 10 cm long with a diameter of 1.5/2 cm, and place in the freezer.
• Remove the greaseproof paper from the slices of Beef Carpaccio.
• Lay the slices of beef flat on the work surface and place a fromage frais stick on each slice of carpaccio.
• Tightly roll each slice of beef around the fromage frais stick.
• Cut off the ends of each fromage frais carpaccio roll to neaten (either a straight or slightly diagonal cut).
• Serve two sticks for a starter, or one for an appetizer.