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Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam

Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam
4.6 25 évaluations
Prép. 20min
Total 1h 30min
1 portion
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Ingrédients

Preparation Before Demo
  • asparagus woody ends removed
    250 g
Sun-dried Tomato Tear and Share Rolls
  • water
    220 g
  • sugar
    1 tsp
  • dried instant yeast (8 g)
    2 tsp
    20 g fresh yeast, crumbled
  • strong white bread flour
    500 g
  • sun-dried tomatoes in oil drained
    90 g
  • olive oil plus extra for greasing
    30 g
  • fine sea salt
    1 tsp
Berry Foam
  • sugar to taste
    80 - 140 g
  • mixed berries, frozen
    500 g
  • lime juice to taste
    10 - 30 g
    10 - 30 g lemon juice, to taste
  • egg white from medium or large egg
    1
Baking
  • egg yolk from medium or large egg
    1
Asparagus Risotto
  • Parmesan cheese cut in pieces (2 cm)
    60 g
  • shallots halved
    50 g
  • olive oil
    20 g
  • dry white wine
    200 g
  • risotto rice
    250 g
  • liquid vegetable stock hot
    450 g
  • fine sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • frozen peas
    250 g
  • butter
    20 g

Infos nut. par 1 portion

Calories 658 kcal / 2758 kJ
Protides 17.8 g
Lipides 18.1 g
Glucides 101.7 g

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Également présenté dans

Advisor Cooking Experience 3 Recettes
Royaume-Uni et Irlande

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