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