Premix Celeriac Mousse

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Ingredients for 1330 g
  • 500 g QimiQ Whip Pastry Cream
  • 2 Gelatine sheets à 3 g
  • 500 g Celeriac
  • 60 g Vegetable stock, reduced
  • 80 g Butter, liquid
  • 80 g Nut oil
  • Salt
  • Cayenne pepper
  • Ground nutmeg, ground
  • 100 g Black nuts, diced
Method
1.

Soak the gelatine in cold water.

2.

Dice the celeriac and steam well.

3.

Mix the QimiQ Whip, celeriac, vegetable stock, liquid butter, nut oil and spices well.

4.

Squeeze the softened gelatine and add to the QimiQ mixture.

5.

Add the black nuts and mix well.

6.

Chill overnight.

7.

To use: Whisk for approx. 2 minutes in a mixer. Fill into moulds.