Ingredients
For 10 portions
For the celeriac puree
250g
QimiQ Cream Base
500g
Celeriac, peeled
125ml
White wine
0.5
Lemon(s), juice only
100g
Butter
Salt and pepper
For the ravioli dough
500g
Flour
4
Egg(s)
2tbsp
Olive oil
Salt
For the gin espuma
200g
QimiQ Cream Base
100g
Mascarpone
100ml
Gin
Salt and pepper
Preparation
For the celeriac puree: sauté the celeriac cubes in the butter. Douse with the white wine and allow to cook slowly. Season to taste with the lemon juice and the salt and pepper. Add the QimiQ Cream Base (previsouly QimiQ Sauce Base). Blend smooth using an immersion blender.
For the ravioli dough: knead all the ingredients together to form a smooth dough chill, and allow to rest for one hour. Roll the dough into thin strips and spread with some of the celeriac puree. Fold and cut out raviolis.
- For the gin espuma: mix 200 g of the celeriac puree together with the QimiQ Cream Base (previously QimiQ Sauce Base) and mascarpone and season to taste with salt and pepper. Heat the mixture and pour into an iSi Gourmet Whip bottle. Screw in one charger and shake well.
- Allow the ravioli to simmer in salted water for approx. 5 minutes. Remove from the water and toss in butter. Garnish the ravioli with the black nuts and serve with the gin espuma.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.