Suzette Gresham’s Savoury Budino
A delicious appetizer, this dish by the 2-Michelin-starred chef features a celery root and parmesan budino with a lemon-poppy seed crumb and truffle perlage.
Keywords
- hotels & travel
Ingredients
- 600g cream
- 600g water
- 400g Parmesan or Grana Padano
- 12g sucro
- 0.5g xanthan gum
- 870g celery root
- 175g water
- 1275g half n’ half
- 1300g cream
- 600g milk
- 75g sugar
- 350g AP flour
- 6g salt
- 140g butter, melted
- 45g poppy seeds
- zest of 2 lemons
- 20 turns black pepper
- chive baton – 1”
- frisee, frilly parts only (no main white branches)
- celery batons
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