Parsnip and pear “risotto”, bitter cocoa tuile and Grana Padano cream
Damien Germanier
Ingredients
200 g parsnip
0.5 g shallot
20 g butter
1 good louise pear
40 g milk
40 g cream
100 g Grana Padano (16 months)
10 g Grana Padano Riserva
1 g agar agar
10 g cocoa powder
chervil
lemon
extra virgin olive oil
young salad shoots
aged Balsamic vinegar
Preparation
Parsnip “risotto”:
cut a beautiful brunoise of parsnip, fry in butter with shallots. Add just a little water. Keep crunchy. Bind with butter and Grana Padano.