Preparation time: 45 minutes
Cooking time: None

This recipe was developed as part of a low-calorie menu concept.

1. Trim and cut the veal rump; wrap in plastic wrap and place in the freezer so that it can be thinly sliced.
2. Remove from the freezer and slice thinly; lay the slices on parchment paper, place a second sheet on top and return to the freezer.
3. Warm the honey above the oven, add the white truffle oil (or olive oil) and infuse for half a day. Remove with a pipette or dropper.
4. Cut the apple and feta into 5 mm cubes.

Presentation

1. Place the veal carpaccio, cut into 13 x 8 cm rectangles, on a large rectangular plate. 
2. Using a pipette, carefully cover the surface of the carpaccio with a few drops of truffle honey (or olive oil honey).
3. Spread a few cubes of feta and apple (7 cubes of feta to 14 cubes of apple) over the same surface of the carpaccio as well as a few drops of olive oil. Season with salt, freshly ground pepper and a pinch of curry.