Aged Comté Mousse With British Kohlrabi, Walnut Pesto and Pear Salad Recipe - Great British Chefs
This airy Comté mousse from Adam Smith is shingled with fresh and pickled kohlrabi, juicy pair and doused in a vivid green dill and walnut dressing. In the restaurant Adam Smith serves it with a...
Ingredients
- 130g of dill
- 200g of vegetable oil
- 2g of salt
- 150g of walnuts
- 200g of caster sugar
- 500ml of water
- 4 star anise
- 200g of kohlrabi, thinly sliced
- 36g of rapeseed oil
- 18g of Chardonnay vinegar
- 5g of flaky sea salt
- 2g of cane sugar
- 150g of aged Comté
- 300g of whipping cream
- 2 bronze gelatine leaves
- 1g of flaky sea salt
- 100g of walnuts
- 3g of flaky sea salt
- 20ml of walnut oil
- 50ml of pear juice
- 20ml of sherry vinegar
- 100ml of walnut oil
- salt and pepper
- 3 kohlrabi
- 6 pears
- 400g of Comté cheese, thinly sliced and cut into rounds
- mixed salad leaves, such as nasturtium, watercress or chicory
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