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    Parsnip and pear “risotto”, bitter cocoa tuile and Grana Padano cream

    Group 393Medium
    Group 3824 people
    T490 min

    Damien Germanier


    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
    extra virgin olive oil
    young salad shoots
    aged Balsamic vinegar



    STEP 1

    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.


    STEP 2

    Pear confit:
    peel and detail the pear. Cover and cook with a dash of white wine and lemon juice. Mix well. Set aside. Acidify a little with lemon if necessary.

    STEP 3

    Make a beautiful tuile with grated Grana Padano sprinkled with cocoa powder.

    STEP 4

    Grana Padano cream:
    Heat the milk with the cram and the agar agar and 50g of Grana Padano Keep in a cool place in a sac a poche.

    To serve: in the bottom of a black plate, place the risotto, in its center a beautiful spoon of pear, garnish the top with a tuile, garnish then with points of Grana Padano foam, and pieces of pear.