Ingredients
For 10 portions
For the celery tartlets
Brioche, thinly sliced
For the filling
260g
QimiQ Cream Base
300g
Cream cheese
120g
Sour cream 15 % fat
500g
Celery puree
240g
Egg(s)
1
Lemon(s), juice and finely grated zest
Salt and pepper
1small pinch(es)
Cinnamon, ground
1pinch(es)
Ground nutmeg, ground
For the orange hollandaise
150g
QimiQ Cream Base
6
Egg yolk(s)
400g
Clarified butter
70ml
White wine reduction/stock
1
Orange(s), juice and finely grated zest
Ginger, pickled
2small pinch(es)
Curcuma
Salt and pepper
Preparation
For the base: using dessert rings, cut circles out of the brioche slices. Use these brioche rings as a base.
- For the filling: mix the ingredients together well and season to taste.
- Fill the mixture into the dessert rings and bake in the preheated oven at 105 °C for approx. 20-30 minutes.
For the orange hollandaise: using an immersion blender, blend the QimiQ Cream Base smooth with the egg yolks, white wine reduction, orange juice, grated zest, pickled ginger and curcuma.
Slowly add the clarified butter, stirring continuously.
Season with salt and pepper.
Strain through a fine sieve.
Serve immediatly or mix with an immersion blender before serving if required. Alternatively fill into a 1 litre Gourmet Whip bottle. Screw in one charger, shake well and keep warm.
Arrange the celery tartlets with the orange hollandaise and serve.
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