Medium
4 people
90 min
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.
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.
Tuile:
Make a beautiful tuile with grated Grana Padano sprinkled with cocoa powder.
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.
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