Putting Manifesto to the testo
This week, enjoy an Italian feast with three recipes by Lucio Paduano of Manifesto restaurant in Rathmines, Dublin 6
Pear and Gorgonzola mousse with Sorrento candied walnuts and Jerusalem artichoke chips
Ingredients, serves four
- 2 pears
- 100g Gorgonzola
- 100g mascarpone
- 2 tsp ginger syrup
- Juice of half a lemon
- 50g candied walnuts
- 2 Jerusalem artichokes
- Olive oil
- Sea salt
Method
- Mix the Gorgonzola and mascarpone to form a smooth mousse using a mixer or food processor.
- Add the ginger syrup and half ...
