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Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
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For 4 servings
350 g cardoon
water
lemon juice
15 g vegetable stock
140 g Debic Cream Cheese
15 g beef marrow
30 g diced dried venison
40 g grated Beaufort
pepper
salt
3 yellow chanterelles
3 Porcini mushrooms
3 black trumpet mushrooms
500 g blackberries
2 shallots
100 g blackberry liqueur
100 g sherry vinegar
12 blackberries in vinegar
powdered blackberry
Dice the cardones, blanch them for 2 minutes in salt water with a bit of lemon juice.
Place the risotto in a casserole and add the vegetable stock, then the Cream Cheese, beef marrow, diced dried venison and grated Beaufort.
Blend until the Beaufort has melted.
Add salt and pepper to taste.
Sautée the mushrooms.
Place the blackberries in a casserole and brown with the shallots.
Deglaze the preparation with the cream of blackberry liqueur and sherry vinegar.
Reduce the preparation.
Stir gently and strain through a fine sieve.
Keep warm.
Put the blackberries in vinegar for 20 minutes.
Place the risotto on the plate first, top with the sautéed mushrooms, dust with the blackberry powder and dot with the blackberry condiment.
Decorate with 3 blackberries in vinegar per plate.
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