- Risotto base
- 160 g Cannarolli or Arborio risotto rice
- 500g Apple juice and celery juice (mixed)
- 2 sticks (fine dice) celery
- 1 pod vanilla
- Pinch cinnamon
- Pinch salt
- 25g crème fraiche
- Butter
- Calvados
- Rémoulade
- 50g Crème fraiche
- Splash calvados
- 1Vanilla pod
- 35g Sugar
- 1Stick celery
- 2Green apples
- Crystallised nuts
- 100g Pecans
- 50g sugar
- 50g water
- Apple puree
- 1 Brambly apple
- 25g Sugar
- 50ml Apple juice
- 20g Calvados
- Vanilla Mascarpone sorbet
- 250g sugar
- 250g water
- 750g mascarpone
Apple risotto, celery and apple Rémoulade, candied pecans
Graham Hornigold
17th December 2010
Apple risotto, celery and apple Rémoulade, candied pecans
Apple risotto, celery and apple Rémoulade, candied pecans
Vanilla mascarpone
Ingredients
Method
Risotto base
1.Sweat down the celery in a little oil, and then add the rice.
2.Deglaze with the calvados & let the alcohol evaporate.
3.Gradually add the stock whilst stirring consistently until the rice has absorbed the juice.
4.Cook until the rice is al dente
5.Finish with butter & crème fraiche.
Rémoulade
1.Julienne the celery & the apple
2.Bind with the crème fraiche that has been mixed with the calvados, vanilla & sugar.
3.Place in a small container in the fridge.
Crystallised nuts
1.Boil the sugar & water to syrup
2.Then add the pecans and stir until they are evenly coated & crystallized.
3.Pour out and cool
Apple puree
1.Dice up the apple cook slowly till soft in small pan
2.Finish with sugar, juice & calvados.
3.The apple should be cooked al dente.
Vanilla Mascarpone sorbet
1. Bring the sugar & water to the boil
2. Once cool pour over the softened mascarpone & whisk well.
3. Pass through a chinois before churning
Garnish
Celery cress
Calvados soaked raisins
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